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Greek Flatbread

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Servings: 24
  • Course: Main Dish

To quickly serve a crowd, prepare this flatbread straight from the oven in about 30 minutes. No one will guess it was so simple to prepare.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pans with Reynolds Wrap® Aluminum Foil makes clean up easy!


  • 1 cup prepared artichoke tapenade
  • 4 8 x 8-inch flatbreads
  • 1½ cups shredded fontina cheese
  • ¼ cup pitted Kalamata olives, halved
  • ¼ cup thinly sliced red onion
  • 2 tablespoons chopped fresh parsley
  • Reynolds Wrap® Aluminum Foil


Step 1

Heat oven to 425°F. Line 2 baking sheets with Reynolds Wrap® Aluminum Foil.

Step 2

Spread artichoke tapenade onto flatbreads. Top with cheese, Kalamata olives and red onion. Transfer to prepared pans and bake for 10 minutes. Carefully slide flatbreads from pans directly to oven racks and bake for an additional 3 minutes, until crisp. Sprinkle with parsley and cut each square into 6 pieces.

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