Spanakopita-Inspired Beef Patties
with Greek Lemon Potatoes
Tender, lemony potatoes and a chunky, crunchy salad are the perfect accompaniment to these feta and spinach-infused beef patties. This meal will make you feel like you're on a Greek island, basking in the sun, no matter what time of year!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
400 g
Yellow Potato
1 unit(s)
Garlic, cloves
7 g
Dill
6 g
Lemon-Pepper Seasoning
(May contain Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Mini Cucumber
28 g
Baby Spinach
1 unit(s)
Lemon
4 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
7 g
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 portions, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with Lemon-Pepper Seasoning, salt and pepper, then toss to coat.
- Roast on the middle rack of the oven for 24-28 min, stirring halfway through, until tender and golden-brown. (NOTE: For 4 portions, roast on the bottom and middle racks of the oven, switching baking sheet positions halfway through.
- Meanwhile, finely chop spinach.
- Heat a large non-stick pan over medium heat.
- When hot, add spinach to the dry pan. Cook, stirring often, until wilted.
- Transfer to a paper towel-lined plate to cool slightly.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Half cucumber lengthwise, then cut into 1/2-inch half moons.
- Chop dill.
- Zest and juice half the lemon. Cut remaining lemon into wedges.
- Add breadcrumbs, cooked spinach, feta, Zesty Garlic Blend, garlic, half the dill and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper.
- Add beef, then combine.
- Form mixture into eight 2-inch-wide patties (16 patties for 4 portions).
- Reheat the same pan (from step 2) over medium.
- When the pan is hot, add 1/2 tbsp oil, then patties. (NOTE: For 4 ppl, cook patties in 2 batches, using 1/2 tbsp oil per batch.)
- Pan-fry until cooked through, 3-4 min per side.**
- Transfer to a plate, then cover to keep warm.
- Meanwhile, to separate medium bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar.
- Add peppers and cucumber. Season with salt and pepper. Toss to coat.
- To large bowl, add roasted potatoes, garlic spread, lemon zest and remaining dill. Toss to coat.
- Divide potatoes, salad and beef patties between plates.
- Squeeze lemon wedges over top, if desired.
