Spanakopita Greek Flatbread

Prep Time

20 mins

Makes

2 servings

Ingredients

• ● 2 x Deli Kitchen Greek Style Flatbread
• ● 2 tbsp olive oil
• ● 1 medium white onion, finely chopped
• ● 4 spring onions, finely chopped
• ● 1 handful fresh dill, chopped plus more for garnish
• ● 1 handful fresh parsley, chopped
• ● 1 handful fresh mint, chopped
• ● 250g fresh spinach, roughly chopped
• ● 100g feta cheese, crumbled
• ● ½ tsp chilli flakes
• ● Salt, to taste
• ● 20g toasted pine nuts (for topping)
• ● Lemon wedges, to serve

Method

1. Preheat your oven to 180°C (350°F)
2. Heat 1 tbsp of olive oil in a pan over medium heat. Add the white onion and cook
   until soft. Stir in the spring onions, dill, parsley, and mint, cooking for another
   minute until fragrant. Remove from the pan and set aside.
3. Add the spinach to the pan and cook until wilted, let it cool slightly before
   squeezing out excess moisture and roughly chopping.
4. In a bowl, combine the onion herb mix and cooled spinach with crumbled feta. Add
   in the chilli flakes and tbsp olive oil.
5. Place the Deli Kitchen Greek Style Flatbread on a lined baking tray, sprinkle with
   water. Spread the spinach-feta mixture evenly over the flatbread, leaving a slight
   border. Drizzle with a little olive oil.
6. Transfer to the oven and bake for 8-10 minutes, or until the edges are crisp and the
   topping is lightly golden.
7. Slice into pieces and serve warm with a good squeeze of lemon