Spanakopita Stuffed Potatoes

VEG | GF | SF

How It's done:

Ingredients

4 medium-sized russet or red potatoes, thoroughly washed
1 large onion, peeled and diced
1 tablespoon extra-virgin olive oil
4 cups frozen chopped spinach, defrosted
1 cup crumbled feta or your favourite shredded cheese
3 cloves garlic, finely chopped
1 teaspoon dried oregano
1/3 cup reduced-fat cream cheese
3/4 teaspoon ground pepper
1/4 teaspoon salt

Instructions

Preheat the oven to 200 degrees Celsius. Pierce the skin of the potatoes with a fork, place on a tray and bake for approx 45 minutes to 1 hour or until tender. In a large saucepan, add oil and onion and cook until transparent. Add the garlic, oregano, and spinach, and cook for 2 minutes. Reduce the oven temperature to 180 degrees, cut the cooked potatoes in half and scoop out the insides. Place the scooped-out potatoes into a large pan and set them aside. In a separate bowl, combine the cream cheese, spinach mixture, salt and pepper, and 1/2 the feta or shredded cheese. Fold until combined. Stuff the potatoes with the filling and top with the remaining cheese. Return potatoes to the oven and bake until cheese is browned (approx 20 mins)

Cooking Time

1hr 20 min