These Greek Flatbreads are a fast, flavor-packed meal featuring warm pesto-brushed flatbread topped with feta, tomatoes, red onion, Kalamata olives, and fresh spinach. After a quick bake, everything gets finished with a cool drizzle of tzatziki for the perfect mix of creamy, salty, tangy, and herb-forward Mediterranean flavors.
A Quick Look at the Recipe
✅ Recipe Name: Greek Flatbreads
🕒 Ready In: ~15 minutes
👪 Serves: 2-4
🍽 Calories: ~500 per flatbread (estimated)
🥣 Main Ingredients: Flatbread, pesto, feta cheese, tomatoes, red onion, Kalamata olives, spinach, tzatziki
📖 Dietary Info: Vegetarian; can be made gluten-free with GF flatbread
👌 Difficulty: Very easy - assemble, bake, drizzle, and serve
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Greek pizza is packed with traditional greek flavors that meld together so nice in the warmness of the flatbread dough. With fresh herbs and all the different toppings, this is a great way to make a fun dinner even better.
If you enjoy simple flatbread recipes, try our Breakfast Flatbread, quick Buffalo Chicken Flatbreads, or fresh BBQ Chicken Flatbread for more easy, customizable dinner ideas. These Greek Flatbread pizzas follow the same fast, flavorful, real-ingredient style and make a perfect addition to your weeknight rotation.
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Why You'll Love these Greek Flatbreads:
Burst of Flavor: The salty tang of feta, briny kalamata olives, and herby pesto come together to deliver bold Mediterranean flavor in every bite.
Freshness in Every Bite: Crisp grape tomatoes, baby spinach, and a cool drizzle of tzatziki sauce create a refreshing contrast to the warm flatbread.
Ease and Versatility: It comes together quickly with minimal prep and can be customized with your favorite toppings or grilled for a smoky finish.
Healthy and Satisfying: Loaded with fresh vegetables and heart-healthy fats, it's a light yet filling meal that's perfect for lunch or dinner.
Key Ingredients:
- flatbread crusts. Store-bought flatbreads, naan, or pita all work, but we love using our homemade sourdough flatbreads for extra flavor and a chewy, crisp texture.
- pesto. Traditional basil pesto adds herby depth and richness. You can use store-bought or homemade cilantro pesto for a fresher flavor.
- feta cheese. Crumbled feta adds a creamy, salty bite. Look for blocks of feta packed in brine for the best taste and texture.
- tzatziki sauce. Creamy and cool, this final drizzle balances the salty and savory components with a fresh finish, use homemade tzatziki sauce for the best flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different base: Swap traditional flatbread for naan, pita, or gluten-free flatbread. For a lighter option, try whole-grain or thin-crust flatbreads.
- Switch the sauce: Instead of pesto, use hummus, garlic olive oil, or a thin layer of tomato sauce. Sun-dried tomato pesto also adds great Mediterranean flavor.
- Try a different cheese: Feta is classic, but crumbled goat cheese, fresh mozzarella, ricotta dollops, or parmesan all work well.
- Add protein: Make it a full meal by topping the flatbread with cooked chicken, shrimp, or chickpeas before baking.
- Boost the veggies: Add roasted red peppers, artichoke hearts, cucumber (after baking), or fresh arugula for more color and texture.
How to Make Greek Flatbreads:
- Step 1: Preheat your oven to 400°F. Place the flatbread crusts on a baking sheet. Spread a layer of pesto evenly over each flatbread.
- Step 2: Sprinkle feta cheese crumbles on top in an even layer.
- Step 3: Evenly distribute the diced red onion, halved grape tomatoes, kalamata olives, and baby spinach over the flatbreads.
- Step 4: Lightly sprinkle oregano over the assembled toppings and any extra feta. Bake for 10 minutes. Once out of the oven, drizzle each flatbread with tzatziki sauce. Cut into slices or wedges and serve warm.
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Recipe Notes & Tips:
- Grill option: For added depth, grill the flatbreads on medium heat for 2-3 minutes until lightly charred. Just keep an eye on them to avoid burning.
- Topping ideas: Add ingredients like roasted red peppers, grilled chicken, sun-dried tomatoes, or marinated artichoke hearts for extra protein and variety.
- Don't overload: Spread the toppings in an even, light layer to help the flatbread stay crisp and ensure everything heats through evenly.
- Serve fresh: These flatbreads are best served immediately while the crust is still crisp and the toppings are warm.
- Cut to serve: A sharp knife or pizza cutter makes it easy to slice into wedges or squares, ideal for sharing or serving as an appetizer.
How to Store:
Refrigerate: Store leftover flatbreads in an airtight container in the fridge for up to 2 days.
Keep sauces separate: If possible, store tzatziki separately and add it fresh after reheating to keep the crust crisp.
Reheat: Warm flatbreads in a 350°F oven for 5-7 minutes to restore their texture. Avoid the microwave, which can make the crust soggy.
Not freezer-friendly: These flatbreads don't freeze well once assembled, as the toppings can release moisture and affect the texture when thawed.
Greek Flatbreads FAQs:
Yes. Most store-bought gluten-free flatbreads or naan-style rounds work well. Just bake for the same amount of time, about 10 minutes, until the edges are crisp and the toppings are warmed.
Yes, but for best texture assemble them just before baking. You can prep the toppings, chop the tomatoes, onions, olives, and spinach, up to a day in advance and store them separately. Bake and drizzle with tzatziki right before serving.
Absolutely. Cooked chicken, shrimp, or chickpeas can be added before baking to make the flatbread more filling. For a Greek-style option, use marinated grilled chicken or leftover rotisserie chicken.
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Greek Flatbreads
Ingredients
- 2 flatbread crusts
- 1 cup pesto
- 1 cup feta cheese crumbles
- ½ cup red onion, diced
- 1 cup grape tomatoes, halved
- 1 cup kalamata olives
- ½ cup baby spinach
- 1 teaspoon oregano
- ½ cup tzatziki sauce
Instructions
- Preheat your oven to 400°F.
- Place the flatbread crusts on a baking sheet. Spread a layer of pesto evenly over each flatbread.
- Sprinkle feta cheese crumbles on top. Evenly distribute the diced red onion, halved grape tomatoes, kalamata olives, and baby spinach over the flatbreads. Lightly sprinkle oregano over the assembled toppings.
- Bake in the preheated oven for about 10 minutes, until the flatbreads are crisp and the toppings are warmed. Once out of the oven, drizzle each flatbread with tzatziki sauce. Cut into slices or wedges and serve warm.
Nutrition
Notes
- Grill option: For added depth, grill the flatbreads on medium heat for 2-3 minutes until lightly charred. Just keep an eye on them to avoid burning.
- Topping ideas: Add ingredients like roasted red peppers, grilled chicken, or marinated artichokes for extra protein and variety.
- Don't overload: Spread the toppings in an even, light layer to help the flatbread stay crisp and ensure everything heats through evenly.
- Serve fresh: These flatbreads are best served immediately while the crust is still crisp and the toppings are warm.
- Cut to serve: A sharp knife or pizza cutter makes it easy to slice into wedges or squares, ideal for sharing or serving as an appetizer.
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