Spanakopita-Inspired Beef Patties
with Greek Lemon Potatoes- Oats
- Rye
- Sesame
- Soy
- Wheat
- Barley
- Milk
- Sulphites
- Fish
- Egg
- Sulphites
- Peanuts
- Triticale
- Crustaceans
- Mustard
- Tree nuts
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Wheat
Tender, lemony potatoes and a 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! Ingredients: Yellow potato • Ground beef • Sweet bell pepper • Lemon • Cucumber • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Dill • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Garlic.
Ingredients
250 g
Ground Beef
400 g
Yellow Potato
1 unit(s)
Garlic, cloves
7 g
Dill
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Mini Cucumber
1 unit(s)
Lemon
4 tbsp
Italian Breadcrumbs
(Contains: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy, May contain traces of allergens, Oats, Rye, Sesame, Soy, Wheat, Barley, Milk)
7 g
Zesty Garlic Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Garlic Spread
(Contains: Sulphites, Milk, May contain traces of allergens, Soy)
3 tbsp
Yogurt Sauce
(Contains: Milk)
56 g
Baby Spinach
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 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. (NOTE: For 4 servings, roast on the bottom and middle racks of the oven, switching baking sheet positions halfway through.)
- Thinly slice spinach.
- Heat a large non-stick pan over medium.
- 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.
- To a medium bowl, add breadcrumbs, cooked spinach, feta, Zesty Garlic Blend, garlic, half the dill and 1/4 tsp (1/2 tsp) salt. Season with pepper.
- Add beef, then combine.
- Form mixture into eight (16) 2-inch-wide patties.
- Reheat the same pan (from step 2) over medium.
- When the pan is hot, add 1/2 tbsp oil, then patties. (NOTE: For 4 servings, cook patties in 2 batches, using 1/2 tbsp oil per batch.)
- Pan-fry for 3-4 min per side, until cooked through.**
- Transfer to a plate, then cover to keep warm.
- Meanwhile, to another 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.
- Drizzle yogurt sauce over top.
- Squeeze lemon wedges over top, if desired.
