Spanakopita-Inspired Flatbreads
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Spanakopita-Inspired Flatbreads

Spanakopita-Inspired Flatbreads

with Marinated Tomatoes

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!

Low CO2

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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

100 g

Ricotta Cheese

(Contains Milk)

½ cup

Feta Cheese, crumbled

(Contains Milk)

2 unit(s)


(Contains Soy, Milk, Wheat May contain Soy)

113 g

Baby Spinach

1 unit(s)

Red Onion

113 g

Baby Tomatoes

1 unit(s)


1 unit(s)

Green Onion

2 tbsp


(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

1 tsp

Dill-Garlic Spice Blend

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

Not included in your delivery

½ tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories690 kcal
Fat37 g
Saturated Fat14 g
Carbohydrate69 g
Sugar11 g
Dietary Fiber6 g
Protein23 g
Cholesterol75 mg
Sodium1330 mg
Trans Fat0.5 g
Potassium850 mg
Calcium750 mg
Iron6 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.


Large Bowl
Measuring Spoons
Large Non-Stick Pan
Silicone Brush
Baking Sheet
Small Bowl


Prep and marinate tomatoes
  • Peel, then cut half the red onion (whole onion for 4 ppl) into 1/2-inch pieces.
  • Thinly slice green onion.
  • Zest, then juice half the lemon (whole lemon for 4 ppl).
  • Roughly chop spinach. (TIP: Place in a bowl, then chop using kitchen shears or scissors!)
  • Halve tomatoes.
  • Add 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl.
  • Season with salt and pepper, then whisk to combine. Add tomatoes, then toss to coat.
Cook onions and spinach
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
  • Add red onions. Season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 min.
  • Add spinach. Cook, stirring occasionally, until wilted, 2-4 min.
  • Remove from heat.
Toast flatbreads
  • 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 in the bottom of the oven until softened, 2-5 min. (NOTE: For 4 ppl, toast in the middle and bottom of the oven.)
Make ricotta mixture
  • Meanwhile, 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 to a small bowl.
  • Season with pepper, then stir to combine.
Bake flatbreads
  • Spread ricotta mixture over toasted flatbreads, then top with onion-spinach mixture and remaining feta. 
  • Bake 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.)
Finish and serve
  • Quarter spanakopita-inspired flatbreads.
  • Divide between plates, then top with marinated tomatoes and remaining green onions.
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