Spinach-and-Feta Potatoes

spinach and feta potatoes
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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

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.

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.

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.