Spinach and Apple Flatbread
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
15 mins
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Cook time
16 mins
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Total time
31 mins
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Ingredients
1 Kinnikinnick Flatbread Crust (144 g)
1 tbsp olive oil (15 g)
1 cup spinach (42 g)
½ medium apple - peeled/cored/sliced thin (62 g)
1 tsp salt (5 g)
1 tsp black pepper (2 g)
⅓ cup cream cheese - softened (83 g)
¼ cup fresh cranberries - cut in half (25 g)
1 tbsp shaved parmesan (15 g)
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Directions
- Preheat oven to 435°F (223°C).
- Place thawed Kinnikinnick Flatbread Crust directly on baking tray.
- Spread softened cream cheese on flatbread. Set aside.
- In a small skillet heat olive oil over medium heat. Sauté apples until semi soft (approx. 3 - 5 minutes). Remove apples from skillet and set aside.
- Using same skillet, sauté spinach, salt and pepper until spinach begins to wilt (2 - 3 minutes). Remove from heat and set aside.
- Bake flatbread in preheated oven for 6 minutes.
- Remove from oven and top with sautéed spinach, apple slices and cranberry slices.
- Return to oven and bake for 2 minutes.
- Remove from oven and top with shaved parmesan.
Yields 1 Flatbread
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Order by Sep 30th for Thanksgiving delivery. 
