Baked King Edward Potato, Spinach and Feta Pie

Serves: 4

This potato, spinach and feta mixture is baked in a pie dish but the lack of pastry makes it much more healthy than other pies. This recipe is from the 'Potatoes: More Than A Bit On The Side', a campaign that aims to highlight how healthy potatoes are. They're naturally fat-free, gluten-free and salt-free, as well as a good source of fibre and potassium.

Baked King Edward Potato, Spinach and Feta Pie Recipe: Veggie

Ingredients
Method

Ingredients:

4 medium sized (approximately 180g) fluffy King Edward potatoes

2 medium onions, peeled and finely diced

4 large garlic cloves, peeled and finely chopped or crushed

1 tsp fennel seeds or dried oregano (very different but both lovely)

3 tbsp water

1 tbsp extra virgin olive oil, plus a little for brushing the potatoes

300g spinach, washed and dried if necessary, sliced 2cm

120g feta cheese, cut or crumbled into tiny (1cm) bits

salt and freshly ground black pepper

method:

Preheat your oven to 200C/400F/Gas 6. Position your oven shelf in the upper middle part of your oven.
Prick each of the King Edward potatoes three times with a fork. Put them onto a plate and cover them. Microwave the King Edwards on the highest setting for 10-15 minutes. The insides should be soft.
Next, make the spinach mixture. Get your biggest frying pan. Add the onion, garlic, fennel seeds or oregano, the water and olive oil. Sweat for 7-8 minutes until the onions are soft; add more water if you need to so that the onions don’t fry. Add the sliced spinach, sauté over a high heat for 2 minutes until the spinach softens completely. Mix in the feta cheese and stir until it is melted enough to bind the spinach and onions. Take the pan off the heat.
Cut each King Edward in half. Scoop a tablespoonful of flesh from the centre of each. Add this flesh to the spinach mixture, squash and then stir it in well. Season to taste. Brush the flesh of each half King Edward with olive oil, then season with salt and pepper. Stuff the spinach mixture into and over your potatoes. Put them into a pie dish or just back into the large frying pan if it is oven proof.
Bake for 10 minutes and then serve.

Print Recipe www.lovepotatoes.co.uk/