We've got a really delicious recipe, which is ideal for those who don't eat meat.( And those who do eat meat but also love the super healthy taste of nutrient-packed spinach.)
Rather than the usual pastry, it uses the lighter option of potatoes, which are combined with a Greek inspired mix of spinach and feta. Full of flavour, this lovely dish will please both vegetarians and meat lovers!
- 4 medium sized (approximately 180g) fluffy King Edward potatoes
- 2 medium onions, peeled and finely diced
- 4 large cloves of garlic, peeled and finely chopped or crushed
- 1 teaspoon fennel seeds or dried oregano (very different but both lovely)
- 3 tablespoons water
- 1 tablespoon extra virgin olive oil, plus a little for brushing the potatoes
- 300g spinach, washed and dried if necessary, sliced 2cm
- 120g feta cheese, cut or crumbled into tiny (1cm) bits
- Salt and freshly ground black pepper
Method1 Preheat the oven to 220c/gas 6/position upper middle shelf.
2 Prick each of the potatoes three times with a fork. Put them onto a plate and cover.
3 Microwave the potatoes on the highest setting for 10-15 minutes – the insides should be soft.
4 Next, make the spinach mixture. Get your biggest frying pan and add the onion, garlic, fennel seeds/oregano, water and olive oil. Sweat for 7-8 minutes until the onions are soft – add more water if you need to so the onions don’t fry.
5 Add the sliced spinach and sauté over a high heat for 2 minutes until the spinach softens completely.
6 Mix in the feta cheese and stir until melted enough to bind the spinach and onions. Remove the pan from the heat.
7 Cut each potato in half and scoop a tablespoonful of flesh from the centre of each. Add the flesh to the spinach mixture, squash and stir in well. Season to taste.
8 Brush the flesh of each potato with olive oil, then season with salt and pepper.
Nutrition InformationServes 4
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