Finely chop spinach.

Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Trim zucchini ends, halve lengthwise, and cut into 1/2" dice.

Pat steaks dry. Season both sides with half the garlic and parsley seasoning (reserve remaining for vegetables) and 1/4 tsp. salt.

In a mixing bowl, combine spinach, ricotta, shredded cheese, a pinch of pepper, and half the chimichurri seasoning (reserve remaining for vegetables). Set aside.

Remove puff pastry from refrigerator. Remove any paper between puff pastry squares, if necessary. If paper is sticking, place puff pastry in freezer until firm, 5 minutes. Using the tip of a knife, gently draw a 1/2" border on top of pastry. Do not cut all the way through pastry.

Place puff pastry on prepared baking sheet.

Evenly divide spinach filling between pastry squares, placing in center.

Bake in hot oven until pastry is golden-brown, 10-12 minutes.

Carefully remove from oven.

While pastry bakes, continue recipe.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add steaks to hot pan. Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burner. Rest, 3 minutes.

While steaks cook, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add zucchini to hot pan. Stir occasionally until slightly tender, 4-5 minutes.

Add tomatoes, remaining garlic and parsley seasoning, remaining chimichurri seasoning, and 1/4 tsp. salt. Stir often until tomatoes are slightly tender, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping steak with softened butter. Garnish vegetables with feta. Bon appétit!