avec tomates marinées
La spanakopita est une délicieuse tourte grecque faite de pâte filo, d’épinards et de fromage. Ce soir, nous remplaçons la pâte filo par du pain plat pour faire une « spanakopizza ». Délectez-vous des saveurs méditerranéennes avec la ricotta crémeuse, le feta salé, les épinards et notre mélange d’épices à l’ail et à l’aneth!
Allergens
Utensils
Tags
Fromage ricotta
100 g
Feta, émietté
0.5 cup
Pain plat
2 unit(s)
Bébés épinards
113 g
Oignon rouge
1 unit(s)
Petites tomates
113 g
Citron
1 unit(s)
Oignon vert
1 unit(s)
Mayonnaise
2 tbsp
Mélange d'épices à l'ail et à l'aneth
1 tsp
Sucre
0.5 tsp
Beurre non salé
1 tbsp
Huile
1 tbsp
Sel
0.125 tsp
Poivre
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
avec patates douces assaisonnées et crème au guacamole