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 and our Dill-Garlic Spice Blend unite to bring you a bit of Mediterranean flavour joy in every bite!
Allergens
Utensils
Tags
Ricotta Cheese
100 g
Feta Cheese, crumbled
0.5 cup
Flatbread
2 unit(s)
Baby Spinach
113 g
Red Onion
1 unit(s)
Baby Tomatoes
113 g
Lemon
1 unit(s)
Green Onion
1 unit(s)
Mayonnaise
2 tbsp
Dill-Garlic Spice Blend
1 tsp
Sugar
0.5 tsp
Unsalted Butter
1 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- 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.
- 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 marinated tomatoes and remaining green onions.
690
kcal
Calories
37
g
Fat
14
g
Saturated Fat
69
g
Carbohydrate
11
g
Sugar
6
g
Dietary Fiber
23
g
Protein
75
mg
Cholesterol
1330
mg
Sodium
0.5
g
Trans Fat
850
mg
Potassium
750
mg
Calcium
6
mg
Iron
