Eric & I may not have any Greek ancestry in our direct family lines, but we do have some Greek influences hanging out in our family tree. And while our secret Greek relatives may not have introduced us to the combination of spinach and feta cheese, we do really enjoy that traditional Greek duo. It’s a combination we have incorporated into quite a few dishes over the years.

At Thanksgiving a few years ago, I posted a potato recipe that incorporated spinach & feta cheese into the mashed potatoes. It was a big hit with all the family we were hosting that year. The spinach & feta combination often appears on our Friday night pizzas, as well as mixed into the meat for burgers, stuffed into chicken breasts, and turned into breakfast casserole. I recently added the duo to our Meatless Monday rotation when we added it to baked potatoes. This makes a filling vegetarian dish for 2 or a healthy side dish for 4. The recipe can easily be expanded to accommodate more diners, too.

Spanakopita Loaded Potatoes (adapted from eatingwell.com)

Serves 2 as a Main Dish, 4 as a Side Dish, Time Required: Active Time – 40 minutes, Total Time – 1 hour, 45 minutes

Ingredients:

• 2 medium russet potatoes (about 8 ounces each), scrubbed
• 1 tablespoon extra-virgin olive oil
• 1/2 cup diced onion
• 2 cups (6 ounces) frozen chopped spinach, thawed
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 2 ounces cream cheese
• 1/4 teaspoon ground pepper
• 1/4 teaspoon kosher salt
• 1 tablespoon butter
• 1/2 cup crumbled feta cheese + 2 tablespoons (divided) for tops of potatoes

Preparation:

Preheat the oven to 400°F. Pierce the scrubbed potatoes in several places with a fork. Bake them directly on the center rack of the oven until tender, about 50 to 60 minutes, turning them over once, halfway through the cooking time. Let them stand until they are cool enough to handle.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until they are soft, about 2 to 4 minutes. Add the garlic and cook for another minute or two.

Add the spinach and oregano and cook, stirring, until the mixture is hot, about 4 minutes. Remove the pan from the heat.

When the potatoes are baked, reduce the oven temperature to 375°F. Cut the potatoes in half and without breaking the skins, scoop the insides out of the potatoes and into a medium bowl. Place the skins on a baking sheet and return them to the oven for 10 minutes to crisp them up.

Add the cream cheese, pepper, salt, and butter to the bowl with the potato insides. With a potato masher, combine the mixture until it is smooth.

Stir in the spinach mixture and the 1/2 cup of feta.

Evenly stuff each potato skin with the filling.

Top each filled potato half with 1/2 tablespoon of the remaining feta.

Bake the potatoes until the filling is steaming and the feta is browned, about 25 to 35 minutes.

Serve immediately.

Another great way to enjoy the spinach & feta combination!  ~Linda

Spanakopita Loaded Potatoes (adapted from eatingwell.com)

Serves 2 as a Main Dish, 4 as a Side Dish, Time Required: Active Time – 40 minutes, Total Time – 1 hour, 45 minutes

Ingredients:

• 2 medium russet potatoes (about 8 ounces each), scrubbed
• 1 tablespoon extra-virgin olive oil
• 1/2 cup diced onion
• 2 cups (6 ounces) frozen chopped spinach, thawed
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 2 ounces cream cheese
• 1/4 teaspoon ground pepper
• 1/4 teaspoon kosher salt
• 1 tablespoon butter
• 1/2 cup crumbled feta cheese + 2 tablespoons (divided) for tops of potatoes

Preparation:

Preheat the oven to 400°F. Pierce the scrubbed potatoes in several places with a fork. Bake them directly on the center rack of the oven until tender, about 50 to 60 minutes, turning them over once, halfway through the cooking time. Let them stand until they are cool enough to handle.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until they are soft, about 2 to 4 minutes. Add the garlic and cook for another minute or two. Add the spinach and oregano and cook, stirring, until the mixture is hot, about 4 minutes. Remove the pan from the heat.

When the potatoes are baked, reduce the oven temperature to 375°F. Cut the potatoes in half and without breaking the skins, scoop the insides out of the potatoes and into a medium bowl. Place the skins on a baking sheet and return them to the oven for 10 minutes to crisp them up. Add the cream cheese, pepper, salt, and butter to the bowl with the potato insides. With a potato masher, combine the mixture until it is smooth. Stir in the spinach mixture and the 1/2 cup of feta. Evenly stuff each potato skin with the filling. Top each filled potato half with 1/2 tablespoon of the remaining feta. Bake the potatoes until the filling is steaming and the feta is browned, about 25 to 35 minutes. Serve immediately.