• Finely chop spinach.
• Heat a large non-stick pan over medium heat.
• When hot, add spinach to the dry pan. Cook, stirring often, until wilted.
• Transfer to a paper towel-lined plate to cool slightly.

• While spinach cools, core, then cut pepper into 1/4-inch slices.
• Halve tomatoes.
• Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
• Peel, then mince or grate garlic.

• Add breadcrumbs, cooked spinach, Lemon-Pepper Seasoning, lemon zest, garlic and half the feta to a medium bowl.
• Add Beyond Meat® patties, then combine.
• Form mixture into eight 2-inch-wide patties (16 patties for 4 ppl).

• Reheat the same pan (from step 1) over medium.
• When the pan is hot, add 1/2 tbsp oil, then patties. (NOTE: For 4 ppl, cook patties in 2 batches, using 1/2 tbsp oil per batch.)
• Pan-fry until cooked through, 3-4 min per side.**
• Transfer to a plate, then cover to keep warm.

• Meanwhile, add lemon juice and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
• Add tomatoes, peppers, spring mix and remaining feta, then toss to combine.

• Divide Beyond Meat® patties and lemony tomato-pepper salad between plates.
• Squeeze a lemon wedge over top, if desired.

If you've opted to get Beyond Meat®, prepare, cook and plate it the same way the recipe instructs you to prepare, cook and plate the pork. Disregard tip to add an egg to the mixture.