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Spanakopita-Inspired Shrimp Flatbreads
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Spanakopita-Inspired Shrimp Flatbreads

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

Allergens:
Milk
Soy
Wheat
Egg
Mustard
Shrimp/Crevettes

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

100 g

Ricotta Cheese

(Contains Milk)

½ cup

Feta Cheese, crumbled

(Contains Milk)

2 unit(s)

Flatbread

(Contains Milk, Soy, Wheat)

113 g

Baby Spinach

56 g

Red Onion

113 g

Baby Tomatoes

1 unit(s)

Lemon

1 unit(s)

Green Onion

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tsp

Dill-Garlic Spice Blend

285 g

Shrimp

(Contains Shrimp/Crevettes)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Sugar*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories860 kcal
Fat43 g
Saturated Fat16 g
Carbohydrate75 g
Sugar10 g
Dietary Fiber6 g
Protein43 g
Cholesterol256 mg
Sodium2190 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.

Utensils

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

Instructions

Prep and marinate tomatoes
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Thinly slice green onion.Zest, then juice half the lemon (whole lemon for 4 ppl).Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of 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
2

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add 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
3

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.Heat the same pan 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, 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
4

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
5

Spread ricotta mixture over toasted flatbreads, then top with onion-spinach mixture, shrimp and remaining feta. Bake assembled flatbreads 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
6

Cut flatbreads into quarters. Divide flatbreads between plates, then top with marinated tomatoes and remaining green onions.