Preheat your oven to 400°F (200°C).

Place the flatbreads on the prepared baking sheet, ensuring they are spaced evenly apart.

In a medium-sized skillet, heat a splash of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the chopped fresh spinach to the skillet and cook for 2–3 minutes until it wilts down significantly. Season with a pinch of salt and pepper, then remove from heat.

Using the remaining olive oil, brush a light coating over each flatbread.

Evenly distribute the sautéed spinach over each flatbread.

Sprinkle a layer of shredded mozzarella cheese across the top, then add crumbled feta, sun-dried tomatoes, and red onions.

Sprinkle dried oregano and crushed red pepper flakes over the topped flatbreads.

Bake for 8–10 minutes, checking at 8 minutes until cheese bubbles and edges turn golden brown.

Remove from the oven and let cool for a few minutes. Then slice into wedges and serve hot.