Spanakopita Loaded Potatoes Recipes
SPANAKOPITA MASHED POTATOES
I learned to cook by watching my mom in the kitchen. Most of the recipes I make use only five or six ingredients, and have a healthier bent. I created this recipe after I tried a spinach-topped baked potato. Flecks of red and green from the potato skin and spinach make these potatoes look festive and special. By leaving the potatoes unpeeled, you not only keep some nutrients, you also save on prep time.-Ashley Levy, Columbia, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in another large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain and coarsely chop; keep warm., Drain potatoes and return to the saucepan. Add milk, butter, salt and pepper; mash until smooth. Fold in cheese and spinach.
Nutrition Facts : Calories 145 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 379mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
EASY SPANAKOPITA APPETIZERS
I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they're easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.
Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 155mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
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SPANAKOPITA LOADED POTATOES - WE EAT. LIVE. DO. WELL
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Estimated Reading Time 1 min
- Preheat oven to 400F.Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 50 to 60 minutes. Let stand until cool enough to handle.Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 4 minutes. Add spinach, garlic and oregano; cook, stirring, until hot, about 4 minutes. Remove from heat.Reduce oven temperature to 375F.Cut the potatoes in half and scoop the insides into a bowl. Place the skins in a 9-by-13-inch pan. Add cream cheese, pepper and salt to the bowl. Beat with a hand mixer or mash with a potato masher until smooth. Stir in the spinach mixture and feta. Stuff each potato skin with about 3/4 cup of the filling.
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3.6/5 (5)Servings 12Cuisine Greek, Greek Cuisine, Mediterranean DietCategory Brunch, Entree, Lunch
- Scrub the potatoes well,but leave their skins intact. Cook them in one of two ways: The quick, but less flavorful, way is to boil them.
- Bring the whole potatoes to a boil over high heat in a large pot of salted water. Reduce the heat and simmer until the potatoes are al dente. They should not be completely cooked through and they should not simmer so long that their skins split open. Remove and drain. Alternatively, bake the potatoes in a preheated 400 °F, 200C oven for about 45 minutes, or until al dente. Remove and cool until they can be handled easily. Reduce the oven temperature to 350°F / 170C
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- Add the spinach to the skillet and stir to combine. Add the dill and stir. Remove and cool slightly. Transfer the filling to a bowl.
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