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Spinach-and-Feta Potatoes

June/July 2008

Spinach-and-Feta Potatoes

Kate Sears enlarge

By: Susan H. Gordon
From: $10 Spot » Part of these menus: Baked Macaroni and Cheddar and more! »
Summer Vegetable Pasta and more »
Satisfy your family's appetite with dinners for 10 bucks or less.

people tried this recipe.

Key:
Make a meal for the whole family-for under 10 bucks.$10 Spot
Our veggie-friendly dishes have no meat or fish.Veg Out
Wine Pairing Icon

PAIR WITH:

Saint Clair Marlborough Sauvignon Blanc 2007 (New Zealand)


  • 4 Servings
  • Prep 15 min
  • Cook 50 min

Ingredients:

  • 4 baking potatoes (about 3 pounds)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 pound mushrooms, sliced
  • 2 bunches spinach, coarsely chopped (about 8 cups)
  • 1 tablespoon white wine vinegar
  • 8 ounces feta cheese, crumbled
  • 3 tablespoons pine nuts
  • 1 tablespoon chopped fresh dill
  • Salt and pepper
  • 2 tablespoons butter

Directions:

  1. Preheat the oven to 400°. Bake the potatoes until cooked through, about 50 minutes.

  2. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl.

  3. Add the remaining 1/2 tablespoon olive oil to the skillet; add the spinach and cook until wilted. Stir in the vinegar and cook for 1 minute. Add the spinach to the mushrooms; add the feta and stir until mostly melted. Stir in the pine nuts and dill; season with salt and pepper.

  4. Cut a deep "X" into the top of each potato and squeeze together to open. Add 1/2 tablespoon butter to each potato then generously stuff each with the spinach mixture.
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