Before starting, preheat the oven to 450˚F. Wash and dry all produce. 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.