1. Preheat oven to 425°F. Unroll the Flatbread dough with parchment paper onto a baking sheet and cut the dough into 4 equal-sized rectangles.
2. Using your fingers, roll up sides and shape each rectangle into an oval “pide boat” with pointed ends and a thin, raised border.
3. In a pan, heat butter and oil. Add spinach, herbs, and green onions and braise for 3-4 minutes while stirring. Stir in sour cream and cheese and season generously with salt, pepper, and freshly grated nutmeg.
4. Distribute the herb-spinach mixture evenly over the “pide” dough boats. Bake on the bottom rack for 8-10 minutes until golden-brown and serve warm.