Ottolenghi-Style Spinach & Ricotta Chickpea Flatbread Panini with Za’atar
Toasted flatbread pockets with chickpeas, quick-cooked spinach, and ricotta cream bring Mediterranean comfort with a fresh twist.
- 200 g chickpeas
- 160 g spinach
- 160 g ricotta
- 1 pc lemon
- 2 pc garlic
- 2 tbsp olive oil
- 1 tsp za'atar
- 2 pc flatbreads
- ¼ tsp red pepper flakes
- 40 g feta
- ½ tsp salt
- ¼ tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Drain chickpeas. Toss with half the olive oil, grated garlic, za’atar, salt, pepper, and red pepper flakes; cook in a pan for 6-8 minutes until aromatic.
- Step 2
Add spinach in batches and cook 1-2 minutes until just wilted; squeeze out excess liquid if needed.
- Step 3
Stir ricotta with lemon zest and 1-2 tbsp lemon juice; crumble feta into it.
- Step 4
Warm flatbreads briefly in a dry pan. Spread ricotta mixture on each flatbread, then spoon over chickpeas and spinach.
- Step 5
Fold like a panini and toast in a hot griddle pan with a drizzle of remaining olive oil for 2-3 minutes per side until crisp and golden. Slice and serve.
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