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!
The quantities provided above are averages only.
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 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)
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.)
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, 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.)
Cut flatbreads into quarters. Divide flatbreads between plates, then top with marinated tomatoes and remaining green onions.
