It’s Meatless Monday-Spinach, Feta Cheese and Sun-Dried Tomato Baked Potatoes

At the end of each month I have a ritual where I look through the pantry and fridge to see what’s on hand and if anything needs using up, pronto. Last week I had spinach from one of the last CSA boxes, feta cheese, and also some previously dehydrated tomatoes that I’d been soaking in herb infused oil. And while I was at the supermarket I’d seen a good deal on baking potatoes, just 25 cents a piece so I couldn’t pass on them. Put this all together and you have either a wonderful low cost meatless meal or a nice side dish, your choice. This serves 2 people as a meatless meal or four as a side dish.

2 baking potatoes

1/2 cup of sundried tomatoes in oil (reserve some of this for cooking the spinach)

1/3 cup crumbled feta cheese

About five cups of baby spinach leaves…don’t worry they cook down to about one half cup

A little salt and pepper

Pre-heat the oven to 375 degrees.

Wash the potatoes. When I bake them I like to take a sheet of foil and place them onto it. I then sprinkle them with salt and pepper and roll them around. Loosely wrap the foil around them and place them in the oven. Cook until you can easy piece them with a fork.

While the potatoes are cooking, wash the spinach and dry it. Heat the oil in a large skillet and then gradually add the spinach. It will slowly wilt and keep stirring it for about five minutes until it’s tender.

Slice the tomatoes and add to a bowl along with the spinach and feta cheese.

When the potatoes are done, cut them open and scoop out the flesh and put into the bowl with the rest of the ingredients. Mash everything together and add some salt and pepper to your taste.

Place the scooped out potato halves in a casserole dish and put the spinach mixture back into them.

If you want you can sprinkle them with more cheese.

Place back in the oven for about ten minutes or until warmed through and lightly browned.


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