with Marinated Tomatoes
Ingredients: Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Spinach • Red onion • Baby tomato • Ricotta cheese (milk) (pasteurized whey, pasteurized milk, citric acid, salt) • Lemon • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) • Green onion.
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Tags
Ricotta Cheese
100 g
Feta Cheese, crumbled
0.5 cup
Flatbread
2 unit(s)
Baby Spinach
113 g
Red Onion
0.5 unit(s)
Baby Tomatoes
113 g
Lemon
0.5 unit(s)
Green Onion
1 unit(s)
Mayonnaise
2 tbsp
Dill-Garlic Spice Blend
4 g
Sugar
0.5 tsp
Butter
1 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then cut half the red onion into 1/2-inch pieces (use whole onion for 4 servings).
- Thinly slice green onion.
- Zest, then juice half the lemon (use whole lemon for 4 servings).
- Roughly chop spinach. (TIP: Place in a bowl, then chop using kitchen shears or scissors.)
- Halve tomatoes.
- To a large bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then whisk to combine. Add tomatoes, then toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add red onions. Season with salt and pepper. Cook for 2-3 min, stirring occasionally, until softened.
- Add spinach. Cook for 2-4 min, stirring occasionally, until wilted.
- Remove from heat.
- On an unlined baking sheet, arrange flatbreads, then brush with 1/2 tbsp oil. (NOTE: For 4 servings, use 2 unlined baking sheets, with 1/2 tbsp oil per sheet.)
- Toast in the bottom of the oven for 2-5 min, until softened. (NOTE: For 4 servings, toast in the middle and bottom of the oven.)
- Meanwhile, to a small bowl, 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.
- 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 for 6-8 min, until browned and crisp. (NOTE: For 4 servings, 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.
700
kcal
Calories
41
g
Fat
15
g
Saturated Fat
64
g
Carbohydrate
8
g
Sugar
5
g
Dietary Fiber
22
g
Protein
75
mg
Cholesterol
1340
mg
Sodium
1
g
Trans Fat
750
mg
Potassium
450
mg
Calcium
5.5
mg
Iron
