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.
Ingredients
100 g
Ricotta Cheese
(Contains Milk)
½ cup
Feta Cheese, crumbled
(Contains Milk)
2 piece
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
113 g
Baby Spinach
1 piece
Red Onion
113 g
Baby Tomatoes
1 piece
Lemon
1 piece
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)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.)
- 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.
- 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.)
- Quarter spanakopita-inspired flatbreads.
- Divide between plates, then top with shrimp, marinated tomatoes and remaining green onions.
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.
