Spanakopita-Inspired Flatbreads
with Marinated Tomatoes- Milk
- Soy
- Wheat
- Egg
- Mustard
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
100 g
Ricotta Cheese
(Contains: Milk)
Ā½ cup
Feta Cheese, crumbled
(Contains: Milk)
2 unit
Flatbread
(Contains: Milk, Soy, Wheat)
113 g
Baby Spinach
56 g
Red Onion
113 g
Baby Tomatoes
1 unit
Lemon
1 unit
Green Onion
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tsp
Dill-Garlic Spice Blend
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
Ā½ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450ĖF. 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.ļ»æZest, 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.
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.
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.)
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.
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.)
Cut flatbreads into quarters. Divide flatbreads between plates, then top with marinated tomatoes and remaining green onions.
Customer reviews
Review summary
Updated on Aug 2026- Flavour:Ā The dill-garlic ricotta and feta spread is a standout, and the marinated tomatoes add a bright, tangy contrast. Some reviewers found the overall flavour one-note or too cheese-forward, with the ricotta overpowering the other toppings.
- Ease of prep:Ā Most reviewers found this quick and straightforward to pull together on a weeknight, though a few noted the multiple simultaneous steps made it trickier to follow on the fly.
- Suggestions:Ā Use less ricotta to let the feta and vegetables shine through; several reviewers also recommend adding a balsamic glaze to cut through the richness. Cutting tomatoes into smaller pieces helps them stay on the flatbread, and some reviewers preferred roasting the tomatoes directly on top rather than adding them fresh.
- Leftovers:Ā The assembled flatbreads hold up well for a day or two, and at least one reviewer noted the bread stayed pleasantly pillowy even after a few days in the fridge.
- Portions:Ā Many reviewers felt one flatbread per person was better suited to a lunch or appetizer than a main dinner; adding a simple side salad or extra flatbread is a popular fix.
