- 2 whole-grain soft flatbreads
- 1/4 cup crumbled feta
- 4 thinly sliced red onion rounds (rings separated)
- 1 tablespoon EVOO
- Finely chopped fresh dill, for topping
- Lemon wedges, for serving
Sprinkle flatbreads with feta, red onion rounds rings and EVOO. Bake on a large, foil-lined baking sheet at 450 degrees until bread is browned and cheese is slightly melted, about 12 minutes. Top with finely chopped fresh dill. Cut each into 6 wedges. Serve with lemon wedges.