Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut half the 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 spinach in a bowl, then roughly chop using a pair of 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 hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add 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.)

Cut flatbreads into quarters. Divide flatbreads between plates, then top with marinated tomatoes and remaining green onions.