Lavash with Spinach, Tomatoes, and Olives
A crisp, Mediterranean-inspired flatbread on a cracker-thin base
Why This Recipe Works
Using store-bought lavash creates a remarkably thin and crisp crust without the effort of rolling dough. This is an ideal canvas for fresh vegetables and salty olives when you want a light, crunchy meal in minutes.
Instructions
Heat the oven to 425°F and lay the lavash sheets on two large baking sheets.
Brush the surface of the bread lightly with olive oil. Bake until the sheets are just beginning to turn golden and feel crisp to the touch, about 5 minutes.
Sauté the garlic and spinach in a large skillet over medium-high heat until the greens are just wilted. Press the spinach against the side of the pan or use a mesh strainer to remove any excess moisture—a dry topping keeps the crust crisp.
Distribute the spinach, tomatoes, olives, and feta evenly across the pre-baked lavash. Sprinkle with oregano and a pinch of salt and pepper.
Bake until the edges of the lavash are deeply browned and the cheese is warm, about 8 to 10 minutes.
Slice into squares and serve immediately while the base is still crackling-crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best eaten immediately; leftovers can be recrisped in a 350°F oven for 5 minutes.
