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!
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