Spelt Spinach Artichoke Flatbread

Spelt flatbread comes together faster than any yeasted dough. Mix, rest for ten minutes, roll, and it's ready to top.

The spinach and artichoke filling uses a simple cream cheese base. It stays thick and doesn't make the crust wet during baking.

Marinated artichoke hearts add a mild tang that cuts through the richness of the cheese. Frozen spinach works just as well as fresh here - just squeeze it dry.

This works as a light lunch, a shareable starter, or a quick weeknight dinner alongside a green salad.

Why You'll Love This Recipe

No yeast, no proving - dough ready in minutes
Spelt base stays crisp without going hard
Creamy topping holds shape and doesn't run
Flexible enough for lunch, dinner, or sharing

Spreading cream cheese spinach mixture over a pre-baked spelt flatbread base on a lined baking sheet

Ingredient Notes

White spelt flour: White spelt gives a lighter texture than wholegrain spelt. You can swap in wholegrain spelt but the base will be denser and slightly more bitter.
Cream cheese: Full-fat cream cheese keeps the topping thick. A dairy-free cream cheese works as a direct substitute if needed.
Marinated artichoke hearts: Use jarred marinated artichoke hearts and drain them well. Plain tinned artichoke hearts also work but add a pinch of dried oregano to compensate for the lost flavour.
Frozen spinach: Thaw and squeeze out as much water as possible before using. Excess moisture makes the topping slide and the base go soft.
Mozzarella: Low-moisture mozzarella melts more evenly and browns better than fresh mozzarella, which releases water and can make the flatbread wet.
Baking powder: This is the only leavening in the dough. Check that it's fresh - older baking powder produces a flat, dense crust.

Two portions of spelt spinach artichoke flatbread on a wooden board with a glass of white wine alongside

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Oven

Cuisine: Mediterranean-Inspired

Courses: Main Course

Difficulty: Easy

Cooking Temp: 200 C

Servings: 4

Estimated Cost: 2.80

Calories: 420

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

Description

Spelt flour gives this flatbread a nutty, slightly dense base that holds the creamy spinach-artichoke topping without going soggy. The crust stays crisp at the edges and tender in the centre.

Ingredients

Spelt flatbread dough

250 g white spelt flour, plus extra for dusting
1.5 tsp baking powder
0.5 tsp fine sea salt
2 tbsp olive oil
120 ml water, lukewarm (add a little more if dough feels dry)

Spinach artichoke topping

150 g full-fat cream cheese, softened
150 g frozen spinach, thawed and well squeezed (about 300 g before squeezing)
200 g marinated artichoke hearts, drained and patted dry (roughly chopped)
2 garlic cloves, minced
30 g grated Parmesan
120 g low-moisture mozzarella, grated
0.25 tsp black pepper, freshly ground
0.25 tsp dried chilli flakes (optional)
1 tbsp olive oil (for brushing the dough edges)

Instructions

Make the spelt dough

1
Heat the oven to 200 C / 390 F and line a large baking sheet with baking parchment.
2
Combine the spelt flour, baking powder, and salt in a large mixing bowl and stir to mix.
3
Add the olive oil and lukewarm water. Mix with a wooden spoon until a rough dough forms, then knead gently in the bowl for 1 minute until smooth. If the dough feels sticky, add flour one tablespoon at a time.
4
Place the dough on a lightly floured sheet of baking parchment and roll it into a rectangle roughly 30 x 22 cm and 3 to 4 mm thick. Slide the parchment and dough onto the baking sheet.

Pre-bake the base

5
Prick the surface of the dough all over with a fork to prevent it puffing up during baking.
6
Bake the plain dough for 8 minutes until just set and lightly dry on top. Remove from the oven.

Make the topping

7
While the base pre-bakes, mix the cream cheese, minced garlic, Parmesan, black pepper, and chilli flakes (if using) in a bowl until smooth.
8
Fold in the squeezed spinach until evenly combined. The mixture should be thick and hold its shape on a spoon.

Assemble and bake

9
Spread the spinach and cream cheese mixture over the pre-baked base, leaving a 1.5 cm border around the edges.
10
Scatter the drained artichoke hearts evenly over the topping.
11
Sprinkle the grated mozzarella across the top in an even layer, reaching close to the edges.
12
Brush the exposed dough border with olive oil.
13
Bake for 15 to 17 minutes until the mozzarella is melted and starting to brown in patches and the crust edges are golden.
14
Remove from the oven and rest for 2 minutes before slicing into portions. Serve hot or at room temperature.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 420kcal

% Daily Value *
Total Fat 20g31%
Saturated Fat 9g45%
Cholesterol 45mg15%
Sodium 580mg25%
Potassium 340mg10%
Total Carbohydrate 42g15%
Dietary Fiber 5g20%
Sugars 3g
Protein 16g32%

Vitamin A 3200 IU
Vitamin C 8 mg
Calcium 280 mg
Iron 3 mg
Vitamin E 2 mg
Vitamin K 180 mcg
Thiamin 0.2 mg
Riboflavin 0.3 mg
Niacin 3 mg
Vitamin B6 0.2 mg
Folate 55 mcg
Vitamin B12 0.4 mcg
Phosphorus 210 mg
Magnesium 40 mg
Zinc 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Squeeze thawed spinach very dry - residual water splits the cream cheese base.
Pre-bake the spelt base at 200 C for 8 minutes before topping for a crisp result.
Roll dough to 3 to 4 mm thickness - thicker bases need longer pre-baking.
Rest the assembled flatbread for 2 minutes after baking so the topping firms slightly before slicing.
Spelt dough tears more easily than wheat dough - handle it gently when transferring.

Keywords: spelt spinach artichoke flatbread, spelt flatbread recipe, no yeast spelt flatbread, spinach artichoke flatbread, spelt flour flatbread

Equipment

large mixing bowl
rolling pin
baking sheet (half-sheet pan)
baking parchment
fine-mesh sieve or clean kitchen towel (for squeezing spinach)
wooden spoon

Tips

Squeeze frozen spinach in a clean kitchen towel until no more water comes out before mixing with cream cheese.
Roll the spelt dough directly on a sheet of baking parchment so you can lift it onto the tray without tearing.
Pre-bake the spelt base for 8 minutes before adding the topping to prevent a soft, undercooked centre.
Drain marinated artichoke hearts on paper towels for a few minutes to stop excess oil pooling on the finished flatbread.
Scatter the mozzarella in an even layer right to the edges so the crust doesn't dry out and burn before the centre is set.

Variations

Swap mozzarella for crumbled feta and add a handful of sun-dried tomatoes for a sharper, saltier topping.
Use wholegrain spelt flour for a nuttier, more textured base - reduce water by 1 tablespoon to keep dough workable.
Add a pinch of chilli flakes and a drizzle of garlic oil over the finished flatbread for heat and extra depth.

Storage and Reheating

Store leftover flatbread slices in an airtight container in the fridge for up to 3 days. Keep them flat to prevent the topping from sticking.

Reheat on a dry baking sheet in an oven at 180 C / 355 F for 6 to 8 minutes. This brings the crust back to crisp without drying out the filling. A microwave is faster but leaves the base soft.

Serving Suggestions

Cut the flatbread into four equal rectangles and serve alongside a simple rocket salad with lemon dressing. The bitterness of the rocket balances the creamy topping.

For a more substantial meal, pair with a bowl of tomato soup or a bowl of lentil soup. The flatbread holds up well for dipping at the edges.

Served at room temperature, it also works as part of a sharing spread with olives, hummus, and roasted peppers.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-spinach-artichoke-flatbread/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!