Seasonal Veggie Flatbread


  • 8 sheets phyllo dough
  • 4 C baby spinach
  • 2 C halved cherry tomatoes
  • ¼  C diced squash
  • ½ small red onion
  • 2 tbsp. olive oil
  • Salt and pepper to taste
  • 1 C shredded mozzarella cheese (optional)
  • Parmesan cheese (optional)


  1. Preheat oven to 450 degrees F.
  2. Spray 2 sheets of stacked phyllo dough on cutting board with olive oil cooking spray. Add 2 more sheets of phyllo, and spray again.
  3. Cut phyllo sheets to make 2 rectangles.
  4. Repeat with 4 more sheets phyllo; carefully move to parchment-lined cookie sheets and bake 5 minutes, until crispy.
  5. Put butternut squash and water in bowl; cover. Microwave on high 5 minutes or until tender; drain.
  6. Gently toss baby spinach, halved cherry tomatoes, squash, red onion, olive oil, and salt and pepper in bowl.
  7. Omit cheese for lighter/vegan option.
  8. Sprinkle cheese and vegetable mixture onto crusts, baking 3-4 minutes until cheese melts. Top with additional shaved parmesan cheese.
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