Spanakopita-Inspired Flatbreads
with Marinated Tomatoes and Chicken
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: Chicken tenders • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Spinach • Red onion • Baby tomatoes • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Green onion • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Ricotta Cheese
(Contains: Milk)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
2 unit(s)
Flatbread
(Contains: Milk, Wheat May contain traces of: Gluten)
113 g
Baby Spinach
1 unit(s)
Red Onion
113 g
Baby Tomatoes
1 unit(s)
Lemon
1 unit(s)
Green Onion
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Gluten, Crustaceans, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Sesame, Soy, Wheat, Tree nuts, Peanuts)
310 g
Chicken Breast Tenders
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then cut half the red onion (use whole onion for 4 servings) into 1/2-inch pieces.
- Thinly slice green onion.
- Zest, then juice half the lemon (use whole lemon for 4 servings).
- Roughly chop spinach. (TIP: Place in a bowl, then chop using kitchen shears or scissors.)
- Halve tomatoes.
- To a large bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then whisk to combine. Add tomatoes, then toss to coat.
- Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add chicken and red onions. Season with salt and pepper. Cook for 2-3 min, stirring occasionally, until onions have softened.
- Add spinach. Cook for 2-4 min, stirring occasionally, until spinach is wilted and chicken is cooked through.**
- Remove from heat.
- On an unlined baking sheet, arrange flatbreads, then brush with 1/2 tbsp oil. (NOTE: For 4 servings, use 2 unlined baking sheets, with 1/2 tbsp oil per sheet.)
- Toast in the bottom of the oven for 2-5 min, until softened. (NOTE: For 4 servings, toast in the middle and bottom of the oven.)
- Meanwhile, to a small bowl, 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.
- Season with pepper, then stir to combine.
- Spread ricotta mixture over toasted flatbreads, then top with chicken-onion-spinach mixture and remaining feta.
- Bake in the middle of the oven for 6-8 min, until browned and crisp. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- Quarter spanakopita-inspired flatbreads.
- Divide between plates, then top with marinated tomatoes and remaining green onions.
If you've opted to add chicken tenders, pat dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Add chicken to pan with red onions. Season with salt and pepper. Cook for 2-3 min, stirring occasionally, until onions have softened. Add spinach. Cook for 2-4 min, stirring occasionally, until spinach is wilted and chicken is cooked through.** Proceed with the rest of the recipe as written.
