avec tomates marinées
Ingrédients : Pains plats (lait, soya, blé) (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) • Épinards • Oignon rouge • Petites tomates • Ricotta (lait) (lactosérum pasteurisé, lait pasteurisé, acide citrique, sel) • Citron • Feta (lait) (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Mélange d’épices aneth et ail (sulfites) (oignon déshydraté, ail déshydraté, sel, aneth, huile de canola, dioxyde de silicium) • Oignon vert.
Allergens
Tags
Fromage ricotta
100 g
Feta, émietté
0.5 cup
Pain plat
2 unit(s)
Bébés épinards
113 g
Oignon rouge
0.5 unit(s)
Petites tomates
113 g
Citron
0.5 unit(s)
Oignon vert
1 unit(s)
Mayonnaise
2 tbsp
Mélange d'épices à l'ail et à l'aneth
4 g
Sucre
0.5 tsp
Beurre
1 tbsp
Huile
1 tbsp
Sel
0.125 tsp
Poivre
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
avec quartiers de pommes de terre à l’ail et à l’aneth
avec salade de roquette et d'épinards
