Spanakopita Loaded Sweet Potatoes Spanakopita Loaded Sweet Potatoes

Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Ronald Tsang

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
  • Credits : Canadian Living Magazine



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


  • Iron 14
  • Folate 22
  • Calcium 23
  • Vitamin A 304
  • Vitamin C 50
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Spanakopita Loaded Sweet Potatoes