Loaded Greek Flatbreads
with Spinach & Cashew Feta
INGREDIENTS
- 1 garlic clove, peeled and minced
- 8 oz teen spinach
- 2 flatbreads
- 1 Roma tomato, thinly sliced
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 tsp dried oregano
- 1/4 cup hummus
- 2 oz olive tapenade
- Salt and pepper*
- 1 tbsp olive oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Heat 1 tbsp olive oil and garlic in a large nonstick skillet over medium-high heat until fragrant, 1 to 2 minutes. Add spinach, 1 tbsp water, and a pinch of salt and cover with a lid until spinach is wilted, 2 to 3 minutes. (4-serving meal: use 2 tbsp olive oil, 2 tbsp water).
Position oven rack in the middle and set oven to broil on high. Place flatbreads on a baking sheet and broil until they begin to crisp, 1 to 2 minutes. Remove flatbreads from the oven and flip them over. Add tomato, dollops of herb garlic cheese, oregano, and a pinch of salt and pepper. Return to oven until tomatoes are soft and flatbreads are golden brown, 2 to 3 minutes. TIP: All broilers are different. Watch your flatbreads carefully to ensure they don’t burn.
Transfer flatbreads to plates. Cut into quarters and top with cooked spinach, hummus, and olive tapenade. Enjoy!
SIMILAR RECIPES
West African Peanut Stew with Swiss Chard & White Quinoa
Braised Coconut Chickpeas with Turmeric & Kale
Lemon Braised Chickpeas with Rosemary & Cashew Cheese
Butter Roasted Tomato Gratin with Farro & Toasted Breadcrumbs
Black Bean Burger with Creamy Avocado Kale Slaw & Griddled Onion
