A baked potato loaded with the amazing flavours of spanakopita!
As you may know, although our primary focus here at Mia Kouppa is our parents’ traditional Greek recipes, we have branched out a bit in order to include other Greek recipes from family and friends, non-Greek family recipes, and our own creations. This latter grouping of recipes is quite important for us, as it gives us the opportunity to share some of our meals and desserts with you, and gives us an opportunity to get creative.
And it is this creativity which led us here! A baked potato loaded with the amazing flavours of spanakopita. With Greek yogourt replacing the sour cream, the spinach-based filling topping the potato, and the crumbled feta present in lieu of the more conventional shredded cheddar we bring to you the spanakopatata! We LOVE how that name just rolls off the tongue, almost as much as we love the taste of it.
Because quick and easy is how we like to do most things, we’ve opted to include the instructions for microwaving your potatoes. A conventional microwave will give you two large baked potatoes, ready for stuffing, in about 10 minutes. If you prefer to bake your potatoes in the oven, we’ve included instructions on how to do that in the Recipe Notes.
Whether you microwave or bake your potatoes in the oven, be sure to pierce them with a fork prior to doing so. This will prevent any potato explosions.
You will note that the quantities for some of the ingredients, like the feta and Greek yogourt are given as a range. This is because the quantities you use are really at your discretion. Load the potato up as much, or as little, as you like! (may we suggest, as much 🙂)
Spanakopatata ™ (Σπανακοπατάτα ™)
- 2 large baking potatoes
- 1 1/2 cups finely chopped spinach packed
- 2 green onions
- 1 tbsp chopped parsley
- 1 tbsp olive oil
- 2 - 4 tbsp Greek yogourt
- 1/4 - 1/3 cup crumbled Greek feta
- salt and pepper to taste
- Begin by washing your potatoes, and scrubbing the peel either with a vegetable brush or the abrasive side of a clean sponge.
- Pierce each potato with a fork once and then place on a microwaveable safe dish, pierced side up.
- Microwave on high for approximately 10 minutes. Your microwave might have a baked potato setting, and cooking time may vary depending upon the size of your potatoes, and your microwave. You will know your potatoes are ready when a sharp knife inserted into the center meets little resistance.
- While your potatoes are being microwaved, prepare the filling.
- Wash your spinach and add it into a frying pan with the olive oil, parsley and the chopped white part of your green onions. Chop and reserve the green parts of your green onions as you will use those at the end. Add salt and pepper to taste to your vegetable mixture.
- Cook for a few minutes until the spinach is quite soft but still a vibrant green; this should only take a few minutes.
- Transfer the vegetable mixture to a sieve and press down with the back of a spoon in order to remove the excess water. Set aside.
- When your potatoes are ready, remove them from the microwave and allow them to rest for 5 minutes.
- Carefully, using a sharp knife, cut a slit lengthwise into your potato. This cut should go almost to the bottom of the potato, but leave about 1/2 inch on either end so that it retains its shape.
- Using your hands, gently squeeze alongside the slit in order to break apart the potato. Be careful not to tear the skin.
- Add 1 - 2 tablespoons of Greek yogourt to your potato and then top with the spinach mixture, dividing equally between the 2 potatoes.
- Top each of the potatoes with crumbled feta, evenly distributed.
- Broil for 1 - 2 minutes, watching carefully so that you don't burn the topping.
- Garnish with the green part of your green onions, and serve.