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    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Mediterranean Flatbread on Flaky Phyllo Crust

    Published: May 23, 2018 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This Mediterranean Flatbread may be the fanciest 20-minute meal I've ever made. It starts out with a flaky phyllo dough crust, that melts in your mouth. Then it's layered with incredible flavors from pesto, sun dried tomatoes, feta cheese, and kalamata olives!

    mediterranean flatbread and a glass of wine

    I just love summer entertaining. And in Florida, we do our entertaining by the pool! I created this Mediterranean Flatbread as part of my perfect pool party menu, complete with wine pairings. Be sure to check out the full menu!

    I love this flatbread recipe because it's so quick and simple to make - but looks so impressive! I think it's the crust. That flaky, layered, melt-in-your-mouth phyllo dough crust just looks like it took all day to make. No one will know you made it in 20 minutes!

    Let's Make Mediterranean Flatbread!

    mediterranean flatbread on a cutting board

    Start off with the crust! It's so simple, you won't believe it.

    Line a baking sheet with parchment paper. Then, start with a roll of pre-packaged phyllo dough. Place a single sheet of phyllo down on the parchment paper. Then brush it lightly with a coating of melted butter. (I didn't say this was going to be too healthy!)

    brushing butter on phyllo crust for mediterranean flatbread

    Then place another single sheet of phyllo on top, and brush that again with the butter. Continue this layering process until you've used all the phyllo sheets. Tah-dah! Crust is ready.

    Next, layer on your toppings. For my Mediterranean flatbread I layered on a bit of pesto, a generous helping of feta cheese, sun-dried tomatoes, and kalamata olives.

    mediterranean flatbread ready to go in the oven

    I like to make things really quick by buying the pre-sliced kalamata olives and the sun-dried tomatoes that are already julienne-cut!

    Feel free to mix it up, and try your own favorite toppings. I bet this would be delicious with some artichoke hearts as well, or a sprinkle of fresh herbs.

    When the flatbread is assembled, simply bake it in at 375 degrees (F) for about 12-15 minutes. Keep a close eye - it's ready when the phyllo crust is a golden brown.

    wine and flatbread by the pool

    We enjoyed this Mediterranean flatbread at our last summer party, paired with a delicious Moscato! I hope you'll check out the full party menu for more wine pairings and party recipes.

    Recipe

    Mediterranean Flatbread with Flaky, Phyllo Crust

    This Mediterranean Flatbread starts out with a flaky phyllo dough crust, that melts in your mouth. Then it’s layered with incredible flavors from pesto, sun dried tomatoes, feta cheese, and kalamata olives! And it's ready in just 20 minutes! 
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 8 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 20 minutes minutes
    Course: Appetiser, Appetizer, Main Course, Snack
    Cuisine: Mediterranean, vegetarian
    Keyword: 20 minute dinner, Delicious Everyday, easy party recipe, mediterranean flatbread, mediterranean pizza, pool party menu, what to do with phyllo dough
    Servings: 6 servings
    Calories: 360kcal
    Author: Oh My Veggies

    Ingredients

    • 8 oz phyllo dough 1 roll
    • ½ cup butter melted
    • ¼ cup pesto
    • ⅔ cup feta cheese crumbled
    • ½ cup kalamata olives sliced
    • ¼ cup sun dried tomatoes julienned
    US Customary - Metric

    Instructions

    • Preheat oven to 375 degrees (F). 
    • Line a baking sheet with parchment paper. 
    • Lay one single sheet of phyllo on the parchment paper. Brush lightly with a coating of the melted butter.
    • Layer another single sheet of phyllo dough on top of the first. Brush this one lightly with melted butter. Repeat this process, layering all sheets of phyllo, until none remain. 
    • Spread pesto evenly on top of phyllo dough crust.
    • Top with feta cheese, kalamata olives, and sun dried tomatoes. 
    • Bake for 12-15 minutes, Keep a close watch - it's done when the crust turns golden brown. 

    Nutrition

    Calories: 360kcalCarbohydrates: 24gProtein: 6gFat: 26gSaturated Fat: 13gCholesterol: 56mgSodium: 786mgPotassium: 195mgFiber: 1gSugar: 2gVitamin A: 835IUVitamin C: 1.8mgCalcium: 118mgIron: 1.9mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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