Spanakopita Flatbreads
with Heirloom Tomato Greek Salad
Cooking time
15 minutes
Servings
2/4
Calories
680 /serving
Spanakopita is spreading its wings! Here, the tasty Greek filling of greens and feta becomes a topping for naan spread with roasted garlic and sour cream. Hot out of the oven, they’re bestowed with fresh dill and a chopped sweet pepper salad.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 14g Dill
- 225g Heirloom tomatoes
- 1 Sweet pepper
- 30ml Red wine vinegar
- 15g Minced roasted garlic
- 90g Feta
- 43ml Sour cream
- 2 Naan
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
34 g
Saturated Fat
12 g
Sodium
1350 mg
Total Carb
73 g
Sugars
12 g
Protein
22 g
Fibre
6 g
Preparation
Warm the naan
- Preheat the oven to 450°F.
- Arrange the naan on a lined sheet pan and drizzle with oil.
- Top with ½ the garlic and S&P.
- Warm in the oven, 6 to 8 min., until beginning to crisp.
Make the spanakopita filling
- Meanwhile, crumble the cheese.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the spinach, remaining garlic and freshly cracked black pepper.
- Sauté, 2 to 3 min., until wilted.
- Add ½ the cheese; stir well.
Make the salad
- Halve, core and medium-dice the sweet pepper.
- Medium-dice the tomatoes.
- Pick the dill fronds off the stems; roughly chop the fronds.
- In a large bowl, combine the tomatoes, sweet pepper, vinegar, ½ the dill, the remaining cheese, 1 tbsp oil (double for 4 portions) and S&P.
Assemble the flatbreads & serve
- Transfer the naan to a cutting board and spread with the sour cream.
- Top with the spanakopita filling, remaining dill and a spoonful of the salad. Cut into wedges.
- Divide the flatbreads and remaining salad between your plates. Bon appétit!
