Pre-heat a convection oven to 400 Degrees.

Cut each flatbread in to 8 equal chips and place them on a sheet pan lined with parchment paper and a grill rack.

Bake for 7 minutes or until chips are crisp and golden.

Assemble by spreading lemon butter across a wooden board.

Evenly top the butter board with kalamata olives, cherry tomatoes, crumbled feta, toasted pine nuts, and za'atar seasoning.

Add butter and lemon juice to the bowl of a stand mixer fitted with a whisk attachment.

Whisk on low speed for 15-30 seconds or until smooth and lemon is well incorporated.

Use immediately or transfer in to an airtight container and refrigerate until needed.