Spanakopita-Inspired Chicken Tender Flatbreads
with Marinated Tomatoes
Spanakopita is a savoury Greek pie made of phyllo dough, spinach and cheese. Tonight, we've swapped the phyllo for flatbread to make "spanakopizza." Creamy ricotta, tangy feta, spinach and our Dill-Garlic Spice Blend unite to bring you a bit of Mediterranean flavour joy in every bite!
Ingredients: Chicken tenders • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Spinach • Red onion • Baby tomatoes • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Green onion • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Ricotta Cheese
(Contains: Milk)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten, Mustard)
113 g
Baby Spinach
1 unit(s)
Red Onion
113 g
Baby Tomatoes
1 unit(s)
Lemon
1 unit(s)
Green Onion
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Gluten, Mustard, Crustaceans, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
1 tsp
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Milk, Sesame, Soy, Wheat, Tree nuts, Peanuts)
310 g
Chicken Breast Tenders
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut half the red onion (whole onion for 4 ppl) into 1/2-inch pieces.
- Thinly slice green onion.
- Zest, then juice half the lemon (whole lemon for 4 ppl).
- Roughly chop spinach. (TIP: Place in a bowl, then chop using kitchen shears or scissors!)
- Halve tomatoes.
- Add 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine. Add tomatoes, then toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add red onions. Season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 min.
- Add spinach. Cook, stirring occasionally, until wilted, 2-4 min.
- Remove from heat, transfer mixture to a bowl and wipe out pan.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
- Meanwhile, arrange flatbreads on an unlined baking sheet, then brush with 1/2 tbsp oil. (NOTE: For 4 ppl, use 2 unlined baking sheets, with 1/2 tbsp oil per sheet.)
- Toast in the bottom of the oven until softened, 2-5 min. (NOTE: For 4 ppl, toast in the middle and bottom of the oven.)
- Meanwhile, add ricotta, mayo, Dill-Garlic Spice Blend, half the green onions, half the feta, 1/4 tsp (1/2 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice to a small bowl.
- Season with pepper, then stir to combine.
- Thinly slice chicken.
- Spread ricotta mixture over toasted flatbreads, then top with onion-spinach mixture, chicken and remaining feta.
- Bake in the middle of the oven until golden-brown and crisp, 6-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- Quarter spanakopita-inspired flatbreads.
- Divide between plates, then top with marinated tomatoes and remaining green onions.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Transfer onion-spinach mixture to a plate, then reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
Thinly slice chicken. Top flatbreads with chicken, along with onion-spinach mixture and remaining feta.
