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Spanakopita Flatbreads Pork Sausage

Spanakopita Flatbreads Pork Sausage

with Green Onions and Marinated Tomatoes
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
940 kcal
Protein
: 
42g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Soy
  • Wheat
  • Mustard
  • Egg
  • Sulphites
  • May contain traces of allergens
  • Gluten
  • Soy
  • Sulphites
  • Wheat
  • Fish
  • Milk
  • Mustard
  • Sesame
  • Tree nuts
  • Peanuts

Ingredients: Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Flatbread (milk, soy, wheat) (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, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Spinach • Red onion • Baby tomato • Ricotta cheese (milk) (pasteurized whey, pasteurized milk, citric acid, salt) • Lemon • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Mayonnaise (mustard, egg) (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) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) • Green onion.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

100 g

Ricotta Cheese

(Contains: Milk)

½ cup

Feta Cheese, crumbled

(Contains: Milk)

2 unit(s)

Flatbread

(Contains: Milk, Soy, Wheat May be present: Gluten)

113 g

Baby Spinach

½ unit(s)

Red Onion

113 g

Baby Tomatoes

½ unit(s)

Lemon

1 unit(s)

Green Onion

2 tbsp

Mayonnaise

(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)

4 g

Dill-Garlic Spice Blend

(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

250 g

Mild Italian Sausage, uncased

Not included in your delivery

½ tsp

Sugar*

1 tbsp

Butter*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories940 kcal
Fat58 g
Saturated Fat21 g
Carbohydrate67 g
Sugar9 g
Dietary Fiber6 g
Protein42 g
Cholesterol155 mg
Sodium1930 mg
Trans Fat1 g
Potassium1050 mg
Calcium450 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prep and marinate tomatoes
1
  • Before starting, preheat the oven to 450°F. 
  • Wash and dry all produce.
  • Peel, then cut half the red onion into 1/2-inch pieces (use whole onion for 4 servings).
  • Thinly slice green onion.
  • Zest, then juice half the lemon (use whole lemon for 4 servings).
  • Roughly chop spinach. (TIP: Place in a bowl, then chop using kitchen shears or scissors.)
  • Halve tomatoes.
  • To a large bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
  • Season with salt and pepper, then whisk to combine. Add tomatoes, then toss to coat.
Cook sausage and spinach
2
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
  • Add sausage and red onions. Season with salt and pepper. Cook for 4-6 min, breaking up sausage into smaller pieces, until onions are softened and sausage is cooked through.** 
  • Add spinach. Cook for 2-4 min, stirring occasionally, until wilted.
  • Remove from heat.
Toast flatbreads
3
  • On an unlined baking sheet, arrange flatbreads, then brush with 1/2 tbsp oil. (NOTE: For 4 servings, use 2 unlined baking sheets, with 1/2 tbsp oil per sheet.) 
  • Toast in the bottom of the oven for 2-5 min, until softened. (NOTE: For 4 servings, toast in the middle and bottom of the oven.)
Make ricotta mixture
4
  • Meanwhile, to a small bowl, 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. 
  • Season with pepper, then stir to combine.
Bake flatbreads
5
  • Spread ricotta mixture over toasted flatbreads, then top with sausage-spinach mixture and remaining feta. 
  • Bake in the middle of the oven for 6-8 min, until browned and crisp. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
Finish and serve
6
  • Quarter spanakopita-inspired flatbreads.
  • Divide between plates, then top with marinated tomatoes and remaining green onions.
7

If you've opted to add sausage, when the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted. Add sausage and red onions. Season with salt and pepper. Cook for 4-6 min, breaking up sausage into smaller pieces, until onions are softened and sausage is cooked through.** Follow the rest of the recipe as written.

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