With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
In a large skillet over medium-high heat, lightly brown the garlic in the oil. Add the spinach and oregano. Cook for 1 minute, stirring constantly. Season with salt and pepper. Drain the spinach in a strainer and let cool.
Place the pitas on the prepared sheet. Top each one with one-quarter of the spinach and feta, then drizzle with olive oil. Bake for 12 minutes or until the flatbread is light golden brown. Let cool and serve with a squeeze of lemon.
The feta cheese can be replaced with ricotta cheese, as desired.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.