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!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Wash the baby potatoes thoroughly and cut them into halves or quarters, depending on their size.
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.
Roast the potatoes in the oven for 25-30 minutes, flipping halfway through. They should be golden brown and crisp when done.
While the potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Add the spinach leaves to the skillet. Cook for 2-3 minutes, stirring frequently, until wilted. Season with the remaining salt and black pepper.
Turn off the heat and stir in the crumbled feta cheese, lemon juice, and red chili flakes (if using). Mix well to combine.
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.
Spoon the spinach and feta mixture evenly over the potato bed.
Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 3603 mg | 157% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 5.9 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 752 mg | 58% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3334 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
