Spinach Feta on a Potato Bed
Elevate your weeknight dinner game with this wholesome and flavor-packed recipe for Spinach Feta on a Potato Bed. Tender, golden-roasted baby potatoes create the ultimate crispy-yet-creamy foundation, while a sautéed mix of garlicky spinach and tangy crumbled feta adds a burst of vibrant, Mediterranean-inspired flavor. A hint of lemon juice brightens the dish, with optional red chili flakes for a touch of heat. Ready in just 45 minutes, this recipe is as simple as it is satisfying, perfect for a quick family meal or a stunning side dish. Garnish with fresh parsley for a pop of color, and serve warm to bring out the rich, comforting flavors. Whether you're looking for a vegetarian delight or a fresh twist on potato recipes, this dish checks all the boxes!
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Ingredients
- 500 grams Baby potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 pieces Garlic cloves, minced
- 200 grams Fresh spinach leaves
- 100 grams Feta cheese, crumbled
- 1 teaspoon Lemon juice
- 0.25 teaspoons Red chili flakes (optional)
- 1 tablespoon Fresh parsley, chopped (optional)
Directions
Step 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Step 2
Wash the baby potatoes thoroughly and cut them into halves or quarters, depending on their size.
Step 3
Place the potatoes in a mixing bowl, and toss them with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Spread them out on the prepared baking sheet in an even layer.
Step 4
Roast the potatoes in the oven for 25-30 minutes, flipping halfway through. They should be golden brown and crisp when done.
Step 5
While the potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Step 6
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Step 7
Add the spinach leaves to the skillet. Cook for 2-3 minutes, stirring frequently, until wilted. Season with the remaining salt and black pepper.
Step 8
Turn off the heat and stir in the crumbled feta cheese, lemon juice, and red chili flakes (if using). Mix well to combine.
Step 9
Once the potatoes are done roasting, remove them from the oven and transfer them to a serving platter, spreading them out to form a bed.
Step 10
Spoon the spinach and feta mixture evenly over the potato bed.
Step 11
Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
| Serving size | (861.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1077.3 |
| Total Fat 64.4g | 0% |
| Saturated Fat 20.5g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 83.3mg | 0% |
| Sodium 3603.2mg | 0% |
| Total Carbohydrate 102.5g | 0% |
| Dietary Fiber 12.1g | 0% |
| Total Sugars 5.9g | |
| Protein 30.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 752.3mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 3334.0mg | 0% |
Source of Calories