Spinach Flatbreads
with Lemony Cashew Cheese & Walnuts
We top our favorite flatbreads with wilted spinach and sautéed onions for a simple start to this meal. While many consider nutmeg to be a spice reserved for desserts, its warm, peppery fragrance enhances spinach perfectly. Dollops of velvety, lemony cheese add dimension and a sprinkling of earthy, buttery walnuts give this flatbread extra crunch.
Nutrition (per serving)
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INGREDIENTS
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 tbsp nutritional yeast
- 1 lemon, juiced (divided)
- 1 garlic cloves, peeled and grated
- 1 tsp smoked paprika
- 1 yellow onion, peeled and thinly sliced
- 8 oz teen spinach
- 1/4 tsp ground nutmeg
- 2 flatbreads
- 1/2 cup walnuts
- 2 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 450°F. Stir together herb garlic cheese, nutritional yeast, just half the lemon juice, garlic, paprika, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl. (4-servings: use 2 tbsp olive oil)
Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add onion and a pinch of salt and pepper and cook until starting to brown, 8 to 10 minutes. Add spinach and nutmeg and cook until spinach is wilted, 3 to 4 minutes. (4-servings: use 2 tbsp olive oil)
Place flatbreads directly on oven rack and bake until slightly crisp, 4 to 5 minutes. Top each flatbread evenly with spinach and onions. Drizzle with remaining lemon juice. Cut spinach flatbreads into quarters, dollop with lemony cashew cheese, and top with walnuts. Enjoy!
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