Spanakopita, much like my last name, isn't as difficult to pronounce as it would seem at first glance. Pronounced "span-uh-co-pih-tuh," this flaky Greek pastry is stuffed with cheese, onions, and spinach, a heavenly combination. In this Eating Well remix, the pastry's stuffing gets cozy with the fluffy insides of a crisply-baked potato. Melty feta and creamy potatoes? This girl couldn't get much happier.
I halved the original recipe since I needed only four servings, and I swapped onion powder for the chopped onion to mollify my drama-bent insides. I also didn't reduce the oven temperature for the second round of baking, since I like my feta extra golden, but if your oven runs hot, you might want to. The only drawback of this recipe is budgeting enough time to bake the potatoes, allow them to cool, and then bake them again. When this girl wants potatoes, she wants them NOW!
You will need:
- 2 medium russet potatoes (8-10 oz each), scrubbed
- 1/2 Tbsp extra-virgin olive oil
- 2-3 cups chopped spinach or other greens (thawed and drained thoroughly if frozen)
- 1-2 garlic cloves, minced
- 1/2 tsp dried oregano
- 1 1/2 tsp onion powder (preferably toasted onion powder, if you can find it)
- 3 Tbsp part-skim ricotta cheese
- 1/2 cup crumbled feta cheese
- salt and pepper
- Preheat over to 400°F.
- Use a fork to pierce each potato several times. When oven is up to temperature, place the potatoes directly on the center rack and bake until tender. (This could be anywhere from 50-75 minutes. Spuds can be unpredictable.)
- While the potatoes bake, heat the oil in a large skillet over medium heat. Add the spinach/greens and garlic to the pan. Cook and stir for a few minutes until the greens cook down and get soft. Add in the oregano and onion powder and stir to combine. Remove from heat.
- Once the potatoes can be easily pieced with a knife, remove them from the oven and allow them to cool. Keep the oven on.
- When the potatoes are cool enough to handle with an oven mitt, cut them in half lengthwise and scoop the insides out into a bowl, leaving a bit of flesh on the skins so they hold their shape. Place the empty skins in a baking dish and set aside for now.
- To the bowl of fluffy potato insides, add the ricotta, the feta, and a pinch of salt and pepper. Stir and mash until the potatoes are relatively smooth. (I did fine with a wooden spoon.) Fold in the cooked greens.
- Stuff each potato half with a quarter of the spinach-potato-feta filling. (Don't be surprised when your potatoes are stuffed full enough to threaten toppling over!) Return the stuffed potato halves to the oven and bake for another 20-25 minutes, or until the feta is golden brown on top.