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Spanakopita-Inspired Flatbreads

Spanakopita-Inspired Flatbreads

with Marinated Tomatoes

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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!

Tags:VeggieQuick Prep
Allergens:Milk/LaitWheat/BléEgg/OeufMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

100 g

Ricotta Cheese

(ContainsMilk/Lait)

½ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

2 unit

Flatbread

(ContainsWheat/Blé)

113 g

Baby Spinach

56 g

Red Onion

113 g

Baby Tomatoes

1 unit

Lemon

1 unit

Green Onion

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tsp

Sugar*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories730 kcal
Fat39 g
Saturated Fat15 g
Carbohydrate74 g
Sugar10 g
Dietary Fiber7 g
Protein24 g
Cholesterol58 mg
Sodium1290 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Whisk
Zester
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Silicone Brush
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Thinly slice green onion. Zest, then juice half the lemon (whole lemon for 4 ppl).Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)Halve tomatoes. Add 1/2 tbsp lemon juice, 1/2 tsp sugar and 1/2 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, then toss to coat.

2

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add onions. Season with salt and pepper. Cook, stirring occasionally, until onions soften, 2-3 min. Add spinach. Cook, stirring occasionally, until spinach wilts, 2-4 min. Remove from heat.

3

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 flatbreads in the bottom of the oven until softened, 2-5 min. (NOTE: For 4 ppl, toast in the middle and bottom of the oven.)

4

Meanwhile, add ricotta, mayo, Dill-Garlic Spice Blend, half the green onions, half the feta, 1/4 tsp lemon zest and 1/2 tbsp lemon juice (dbl both for 4 ppl) to a small bowl. Season with pepper, then stir to combine.

5

Spread ricotta mixture over toasted flatbreads, then top with onion and spinach mixture and remaining feta. Bake assembled flatbreads 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.)

6

Cut flatbreads into quarters. Divide flatbreads between plates, then top with marinated tomatoes and remaining green onions.