Cook the spinach according to the instructions on the package. Once cooked, press the spinach into a colander to drain out as much water as possible. Set spinach aside. (Tip: Fold several paper towels and press the spinach to help draw out excess water.)

Using a large frying pan, add 1 Tbsp of olive oil. Once hot, add the onion and garlic; sauté over medium heat for 3-4 minutes, stirring often.

Add lemon juice, Parmesan cheese, cream cheese, diced artichokes, salt, paprika and drained spinach. Stir and continue cooking over medium-low heat until cream cheese is fully melted (~3-4 minutes).

Remove from heat and stir in mozzarella. Divide mixture between 2 flatbreads. Fold each flatbread in half.

Using a large skillet, add remaining ½ Tbsp of olive oil. Place flatbreads in skillet and cook over medium-low until cheese has melted and flatbreads have begun to brown, ~4-5 minutes per side.

Remove from pan and cut into wedges before serving.