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.
100 g
Ricotta Cheese
(Contains Milk)
½ cup
Feta Cheese, crumbled
(Contains Milk)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
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 Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
285 g
Shrimp
(Contains Shrimp)
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
If you've opted to add shrimp, using a strainer, drain and rinse, then pat dry with paper towels. Season with salt and pepper. Reheat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Meanwhile, toast flatbreads as the recipe instructs.
Top flatbreads with shrimp.