Spanakopita Loaded Potatoes
540kcal
Ingredients
- 2 medium baking potatoes
- 2 tablespoon extra-virgin olive oil
- 1 small diced red onion
- 2 cups fresh spinach finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ⅓ cup reduced-fat cream cheese
- ¼ cup parsley
- ¼ cup dill
- Salt and pepper to taste
- ½ cup crumbled feta cheese
- 4 tablespoon tzatziki
Method
- Drizzle your baking potatoes with 1 tablespoon olive oil and prick them a couple of times with a fork.
- Bake in a preheated oven or air fryer at 200C | 395F for 60 - 90 minutes until cooked through with a crispy skin. Leave the potatoes to cool for 10 minutes and then cut them in half.
- In a pan, heat the oil and add the red onion and garlic. Saute for 4-5 minutes and then tip in the chopped spinach and dried oregano. Saute for another couple of minutes until the spinach has wilted.
- Pour the spinach and onion mixture into a mixing bowl, and add the cream cheese, salt and pepper, and remaining olive oil. Scoop the potato out of the skins, add it to the mixing bowl, and then mix everything together.
- Add ¾ of the crumbled feta to the potato mixture and season with salt and pepper to taste.
- Scoop the mixture back into the potato skins, and then top with the remaining feta.
- Place the potatoes under the grill for 5 minutes until the feta on top has turned melty and golden.
Nutrition
Serving1gCalories540kcalCarbohydrates48gProtein16gFat33gSaturated Fat13gPolyunsaturated Fat18gCholesterol63mgSodium727mgFiber6gSugar7g
Notes
Store leftovers in an airtight container for up to 3 days in the fridge/ Reheat in the oven at 180°C (350°F) for 10 minutes for best results. You can freeze the potato skins and filling separately, then assemble and bake when needed.