Everything we love about a spanakopita, but on top of a delicious sweet potato.
- Prep time 25 minutes
- Total time 50 minutes
- Portion size 8 servings
Ingredients
- 4 small sweet potatoes (about 1.2 kg total), scrubbed and halved lengthwise
- 3 tablespoons olive oil , divided
- Half onion , diced
- 2 green onions , chopped
- 1 clove garlic , minced
- 1 300 g pkg frozen chopped spinach , thawed and squeezed dry, or 142 g pkg baby spinach (12 cups)
- 3 tablespoons dill
- 4 teaspoons white wine vinegar
- 1 1/2 teaspoon dried Greek oregano or dried oregano
- 1/2 teaspoon pepper
- 1/2 teaspoon salt , divided
- 3/4 cups crumbled feta cheese
- 1 cup shredded mozzarella cheese
- Toasted pine nuts, extra-virgin olive oil and/or dill sprigs (optional)
Method
Position rack in bottom third of oven; preheat to 425°F. Line baking sheet with parchment paper. Brush cut sides of sweet potatoes with 1 tbsp of the olive oil. Arrange, cut side down, on prepared pan. Bake until centres are fork-tender, about 30 minutes.
Meanwhile, in nonstick skillet, heat remaining 2 tbsp olive oil over medium heat; cook onion and green onions, stirring occasionally, until slightly softened, 2 to 3 minutes. Add garlic; cook, stirring, for 30 seconds. Add spinach, dill, vinegar, oregano, pepper and 1/4 tsp of the salt; cook, stirring, until moisture has evaporated, 1 to 2 minutes. Remove from heat; stir in feta.
Flip sweet potatoes cut side up; sprinkle with remaining 1/4 tsp salt. Top with mozzarella and spinach mixture. Bake until cheese is melted, 2 to 3 minutes. Sprinkle with pine nuts, drizzle with extra-virgin olive oil and garnish with dill sprigs (if using).
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 435 mg
- Sugars 13 g
- Protein 9 g
- Calories 268
- Total fat 12 g
- Potassium 799 mg
- Cholesterol 25 mg
- Saturated fat 5 g
- Total carbohydrate 33 g
%RDI
- Iron 14
- Folate 22
- Calcium 23
- Vitamin A 304
- Vitamin C 50
