Loaded Greek Flatbreads
with Cashew-Feta & Spinach
Sprouted grain flatbreads are topped with creamy cashew-based feta cheese with garlic and oregano. Dollops of hummus and olive tapenade add the finishing touch for balanced, full-bodied flavor.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 2 oz TreelineĀ® Dairy-Free Herb Garlic Cheese
- 1 tsp dried oregano
- 1 garlic clove, peeled and minced
- 2 flatbreads
- 4 oz teen spinach, roughly chopped
- 1 Roma tomato, thinly sliced
- 1/4 cup hummus
- 2 oz olive tapenade
- 2 tsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Whisk together herb garlic cheese, oregano, garlic, 1 tsp olive oil, and Ā½ tsp salt in small bowl. Set aside. (4-servings: use 2 tsp olive oil, 1 tsp salt)
Move oven rack to middle position and set oven to broil on high. Place flatbreads on baking sheet, bottom side up, and broil until beginning to crisp, 1 to 2 minutes. Flip flatbreads over and top with spinach and tomato. Drizzle each flatbread with Ā½ tsp olive oil and broil 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 donāt burn.)
Dollop with cashew feta, hummus, and olive tapenade. Cut flatbreads into quarters. Enjoy!
SIMILAR RECIPES
Spinach Flatbreads with Lemony Cashew Cheese & Walnuts
Stuffed Portobello Mushrooms with Roasted Red Peppers & Tzatziki
One Pot Artichoke Orzo with Dilly Spinach & Crispy Onions
Romesco Flatbreads with Pan-Roasted Mushrooms & Leeks
