Spanakopita-Inspired Flatbreads and Shrimp
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Spanakopita-Inspired Flatbreads and Shrimp

Spanakopita-Inspired Flatbreads and Shrimp

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, shrimp and our Dill-Garlic Spice Blend unite to bring you a bit of Mediterranean flavour joy in every bite!


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

Preparation Time30 minutes
Cooking Time


serving amount

100 g

Ricotta Cheese

(Contains Milk)

½ cup

Feta Cheese, crumbled

(Contains Milk)

2 unit(s)


(Contains Milk, Soy, Wheat)

113 g

Baby Spinach

½ unit(s)

Red Onion

113 g

Baby Tomatoes

½ unit(s)


1 unit(s)

Green Onion

2 tbsp


(Contains Egg, Mustard)

1 tsp

Dill-Garlic Spice Blend

285 g


(Contains Shrimp)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories840 kcal
Fat45 g
Saturated Fat16 g
Carbohydrate69 g
Sugar10 g
Dietary Fiber6 g
Protein42 g
Cholesterol260 mg
Sodium2170 mg
Trans Fat1 g
Potassium950 mg
Calcium450 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
Baking Sheet
Silicone Brush
Small Bowl


Prep and marinate tomatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. 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.

Cook shrimp and toast flatbreads

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.Reheat the same pan over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** 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 shrimp, marinated tomatoes and remaining green onions.