Yields4 Servings
Ingredients
 1 tsp red chiles, finely chopped
 2 tbsp olive oil
 4 garlic cloves, minced
  cup tomato paste
 ½ cup water
 ½ lb cooked small shrimp, peeled and deveined
 1 flatbread (9-10.5 ounces), store bought
 ¼ cup kalamata olives, pitted and sliced
 4 oz Odyssey feta cheese, crumbled 2/3 cup
 2 tbsp capers, drained
 sea salt & coarsely ground pepper
Directions
1

Heat oven to 400 degrees F.

2

Saute red chiles in olive oil in a skillet over medium heat for 2-3 minutes or until tender. Add garlic; cook and stir for 1 minute. Stir in tomato paste and water. Bring just to a boil; cook and stir tomato mixture until slightly thickened. Reduce heat to low. Add shrimp; cook and stir 1-3 minutes longer or until heated through.

3

Place flatbread on a baking sheet. Top with shrimp sauce, spreading sauce 1/2 inch from edges. Layer with olives, feta, and capers. Season with salt and pepper. Bake for 10-12 minutes until warmed through and cheese begins to brown.

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 291
% Daily Value *
Total Fat 15.1g24%
Saturated Fat 4.2g22%
Trans Fat .3g
Cholesterol 95mg32%
Sodium 1041.1mg44%
Potassium 14.5mg1%
Total Carbohydrate 18.9g7%
Dietary Fiber 2.1g9%
Sugars 3.8g
Protein 20.6g42%

Vitamin A 33.3%
Vitamin C 10.5%
Calcium 14.7%
Iron 16.1%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

Ingredients
 1 tsp red chiles, finely chopped
 2 tbsp olive oil
 4 garlic cloves, minced
  cup tomato paste
 ½ cup water
 ½ lb cooked small shrimp, peeled and deveined
 1 flatbread (9-10.5 ounces), store bought
 ¼ cup kalamata olives, pitted and sliced
 4 oz Odyssey feta cheese, crumbled 2/3 cup
 2 tbsp capers, drained
 sea salt & coarsely ground pepper

Directions

Directions
1

Heat oven to 400 degrees F.

2

Saute red chiles in olive oil in a skillet over medium heat for 2-3 minutes or until tender. Add garlic; cook and stir for 1 minute. Stir in tomato paste and water. Bring just to a boil; cook and stir tomato mixture until slightly thickened. Reduce heat to low. Add shrimp; cook and stir 1-3 minutes longer or until heated through.

3

Place flatbread on a baking sheet. Top with shrimp sauce, spreading sauce 1/2 inch from edges. Layer with olives, feta, and capers. Season with salt and pepper. Bake for 10-12 minutes until warmed through and cheese begins to brown.

Spicy Greek Flatbread with Feta
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01April
2019

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