Greek · 25 min
Spanakopita-Inspired Flatbread with Creamy Feta, Spinach, Lemon & Dill
- 25 min
- 2–6 servings
- 685 kcal / serving
A flatbread with creamy feta and wilted spinach, brightened by lemon and dill. It delivers a hearty weeknight bite with a crisp base and soft, tangy topping, finished in about a quick 25 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby spinach
- 1 (4 oz) pkgcrumbled feta cheese
- 2flatbreads or naan
- ½ small bunchfresh dill
- ½ small bunchgreen onions (scallions)
- ½lemon
- ½ cupplain Greek yogurt
- lemons
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
- ½ small bunchfresh dill
- ½ small bunchgreen onions (scallions)
- ½lemon
- lemons
Dairy, eggs & chilled
- 1 (4 oz) pkgcrumbled feta cheese
- ½ cupplain Greek yogurt
Bakery & bread
- 2flatbreads or naan
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| crumbled feta cheese | 1 (4 oz) pkg | 2 (4 oz) pkgs | 3 (4 oz) pkgs |
| flatbreads or naan | 2 | 4 | 6 |
| fresh dill | ½ small bunch | 1 small bunch | 1 small bunch |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| lemon | ½ | 1 | 1 ½ |
| plain Greek yogurt | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and have a baking sheet ready.
- Wash and dry the produce; if the spinach is pre-washed, you can skip that step.
- Mash the feta with the yogurt, lemon zest, pepper, and a pinch of salt until smooth and well combined; set this creamy mix aside.
- Place the flatbreads on the baking sheet and bake for about 8 minutes, flipping halfway, until edges are lightly crisp.
- Juice half a lemon and whisk the juice into a small bowl with the reserved feta and yogurt mixture.
- Thinly slice the green onions and chop the dill leaves; add them to a bowl with a little oil and salt.
- Heat a skillet over medium-high heat, add the lemon-feta mixture and the spinach in batches, cooking until wilted, about 2 minutes total; layer the greens on the flatbreads, then top with the remaining feta and serve.
Two tips
- Prep ahead: mix the feta mixture earlier and refrigerate, then finish when ready to bake.
- Serving idea: divide leftovers with an extra squeeze of lemon and a drizzle of olive oil for extra brightness.
Nutrition per serving
- Calories
- 685 kcal
- Protein
- 28 g
- Carbs
- 64 g
- Fat
- 36 g
- Fiber
- 4 g
- Sodium
- 1033 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.