Protein Upgrade | ORGANIC Beef Spanakopita Patties
with Tzatziki & Tomato Salad
Cooking time
15 minutes
Servings
2/4
Calories
770 /serving
We say spanakopita and you see a savoury spinach and feta pastry, right? We see keto possibilities, by putting wilted greens into browned organic beef patties with almond flour and Greek seasonings. It's completed with creamy tzatz and a freshly minted cherry tomato salad.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 140g Cherry tomatoes
- 120g Uncooked: Baby greens (lettuce mix, baby spinach, kale or arugula) Cooked: Baby greens (baby spinach or kale)
- 14g Mint
- 30g Almond flour
- 30ml Red wine vinegar
- 60g Option 1: Garlic-cucumber yogurt (tzatziki) Option 2: Garlic-cucumber yogurt (raita)
- 90g Feta
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Almonds • Eggs • Milk • Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
55 g
Saturated Fat
19 g
Sodium
740 mg
Total Carb
16 g
Sugars
6 g
Protein
51 g
Fibre
5 g
Preparation
Sauté the spinach
- In a large pan, heat a drizzle of oil on medium-high.
- Add the spinach and sauté, 1 to 2 min., until wilted.
- Transfer to a cutting board and roughly chop.
- Wipe out and reserve the pan.
Prepare the patties
- In a large bowl, crumble the cheese.
- Add the pork, 1 egg (double for 4 portions), the spinach, almond flour, spices and S&P.
- Form into 6 small patties (double for 4 portions).
Cook the patties
- In the reserved pan, heat a drizzle of oil on medium.
- Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through.
Make the tomato salad
- Meanwhile, halve the tomatoes.
- Pick the mint leaves off the stems; roughly chop the leaves.
- In a medium bowl, combine the vinegar (start with ½), a drizzle of oil and S&P.
- Add the tomatoes and mint; toss well.
Plate your dish
- Divide the patties and tomato salad between your plates.
- Dollop with the tzatziki. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
