Spanakopita Baked Potato

I promise you that the Spanakopita Baked Potatoes from the Foods that Unite Us episode, in Season 4 of My Greek Table, will become a family favorite. You might find yourself making these for a tailgate party, dinner party or holiday table. You can serve it as a separate course, i.e. a starter, and pair it beautifully with a crisp, white Savatiano from the Attica region just outside Athens.

To make this recipe you’ll need:
Ingredients
6 large baking potatoes
5 Tbsp extra virgin Greek olive oil and more for oiling the baking dish
1 large red onion finely chopped
2 cups steamed drained spinach (about 6 cups fresh)
1 cup crumbled Greek feta
½ cup crumbled Greek anthotyro or ricotta
2/3 cup Greek yogurt
½ cup chopped fresh dill
2 large eggs lightly beaten
Salt and freshly ground black pepper to taste
2/3 cup coarsely grated Greek kasseri cheese or other semi-hard nutty yellow sheep’s milk cheese

Find the full recipe here: https://www.dianekochilas.com/spanakopita-baked-potatoes-2/

If there’s one dish that unites grease with the rest of the world it’s definitely spanakopita it’s crossed all ethnic boundaries we find it on menus all over the planet and it’s used in all sorts of different dishes from pies to omelets to baked potatoes and that’s what I’m making today a spanakopita

Baked potato let’s get started the first thing we’re going to do is start on the onions a little bit of extra virgent Greek Olive Oil the start of most good things in the Greek Kitchen some chopped red onions we just want to soften the onion

A little bit it takes a few minutes you want that nice translucent sheen and I’m going to get the spinach in here in batches I’m using fresh spinach coarsely chopped this will cook down a little bit of salt the basic spanakopita filling can take anything in the onion family basically Red Onion white

Onion you put leaks in here if you want or scallions it’s an extremely versatile filling a little more spinach this dish makes a great starter everyone loves a good baked potato recipe so this kind of falls into that General category let’s get the rest of the spinach in

Here this is just going to take a few minutes we want the spinach to be nice and wilted it’s going to continue to cook inside the baked potato once this all comes together and goes into the oven the spinach is wilted exactly where we want it to be and there’s not any

Liquid left in the pan it’s all cooked off I’m going to let the spinach cool down a little bit and get to the potatoes I’ve already boiled the potatoes for about 20 minutes you want them to be soft enough so you can scoop out the

Pulp cut them in half what I like to do I like to just do it with a a teaspoon be careful not to tear the skin and we just want to get the potato flesh and you just want to make a cavity that’s what we’re going to

Fill it’s almost time to fill these beautiful potatoes I’m just getting some olive oil in the baking pan and let me just get these in they fit nice and snugly the spinach is cool whatever flesh came out of those cooked potatoes is going into the filling just mash it with a

Fork just a touch of olive oil to soften this up time to add the cheeses so I have a little bit of Greek feta that is a classic ingredient in most spanakopita fillings I have anoo which is a soft whey cheese very much like rotta so you could actually

Use rotta if you want some Greek yogurt extra creamy texture in the filling and it adds a nice tart touch to this as well and finally a little fresh dill adds that nice almost spring-like flavor to this I’m just going to whisk the eggs we want our filling to be nice

And fluffy but the eggs also will hold all of this together just a light Whisk on that this is going in here next and we’re going to mix all of this together I think you’re getting the picture here this is a pretty rich rendition of a spanakopita filling and

It’s got an extra layer of flavor with that the tartness of the yogurt the potato and the Egg make it fairly substantial just a little touch of salt in the filling and we’re ready to fill the potato cavities with this super creamy spanakopita filling you want to just Mound

It this is supposed to be over the top this is not a light-hearted dish this is a fun Rich rendition of spanakopita and baked potato together these are almost ready to go into the oven one last touch a little bit of cassetti cheese which is a very

Mild sheep’s milk cheese one of the nicest Greek Table cheeses it’s sweet it’s nutty and and it melts really beautifully these are ready to go into the oven at 350 for about a half hour these are definitely ready the color is perfect a look at that beautiful sight

Can’t wait to taste this version of sponge Copita little bit hot it’s a pretty good thing get a little of that cheese wow this is a baked potato with a Greek passport it tastes just like spala Copita but instead of of the flakiness of felo I have the comfort of a

Beautiful baked potato that earthiness that holds all of this beautiful filling together and the feta and the spinach and the dill and the yogurt adds that beautiful tartness and creaminess this is a great appetizer or starter it’s even a great snack and this calls for a traditional Greek grape

Varietal that also travels the world very easily savano it’s from the region of Atta right outside of Athens it’s got a nice light citrusy acidity and reminds me a little bit of a Pino ggio so if you like that sort of wine you’ll like it very much and it goes beautiful with spanakopita

Filled baked potatoes Greek passport all the way yamas