Spanakopita Stuffed Potatoes with Tzatziki Sauce

Spanakopita Stuffed Potatoes with Tzatziki Sauce

Recipe By: Ananda Kaplan
Yield: 4 servings

This Mediterranean-inspired dish channels all the savory, herbaceous flavors of traditional Spanakopita—without the fuss of layering phyllo dough. We stuff tender baked potatoes with a rich, protein-packed filling of spinach, feta, and fresh herbs like dill and parsley, made creamy with cottage cheese or silken tofu. Finished with a dollop of cool, homemade Tzatziki, this recipe offers a satisfying, gluten-free way to enjoy classic Greek flavors while boosting your intake of leafy greens.

Ingredients

For the Potatoes:

• 2 medium russet potatoes

• 1 teaspoon oil

• Sprinkle of salt

For the Filling: 

• 2 teaspoons olive oil, divided

• 1 bunch green onions, white and light green part thinly sliced

• 10 oz of frozen spinach, thawed and drained

• 1 egg, beaten (optional)

• ½ cup of cottage cheese or silken tofu

• 2 tablespoon fresh dill or 1 tablespoon dried, chopped

• 2 tablespoon fresh parsley or 1 tablespoon dried, chopped

• ¼ teaspoon of nutmeg

• ¼ teaspoon salt & pepper

• ¼ teaspoon white wine vinegar

• 3 oz of feta, crumbled

For the Mint Tzatziki Sauce: 

• 1 cup of greek yogurt or nondairy yogurt

• 1 small cucumber, grated

• ½ teaspoon garlic powder or 1 garlic clove, minced

• 1 teaspoon fresh dill, chopped

• 1 tablespoon fresh chives, chopped

• ½ lemon, juiced

• ¼ teaspoon salt and pepper

Directions

For the Potatoes: 

1. Preheat the oven to 400° F and line a baking sheet with parchment paper. Wash and scrub potatoes, then pat dry with a towel. Poke a few holes in each potato with a fork.

2. Directly on the baking sheet, rub every inch of the potatoes with the oil and sprinkle all over with the salt.

3. Bake until tender when pierced in the center with a sharp knife (or until the center of the largest potato on a thermometer registers at 210-212°F), this will take about 60 to 70 minutes. You can also squeeze the potatoes to see if they are soft (be careful; they're hot!).

4. Let potatoes sit for only a few minutes until cool enough to handle, then cut each potato down the middle into two halves. Make sure to serve potatoes right away, baked potatoes can dry out very quickly if they cool down too much.

For the Filling:  

1. Make filling while potatoes are cooking.

2. Heat a saute pan over medium heat and add 1 teaspoon of olive oil.

3. Add green onions and saute until they begin to brown and soften (~4-5 minutes), stirring occasionally to ensure even cooking.

4. While green onions are cooking, mix the remaining ingredients (except for the feta) together along with the remaining 1 teaspoon of oil.

5. Once green onions are cooked add them into the spinach mixture and mix to combine. I like to use my hands to help mix everything well.

6. Next, crumble 2 oz of the feta into the spinach mixture and gently mix.

7. Once potatoes are cooked and cut in halves, scrape out the inside of the potatoes and combine it with the spinach mixture. Divide the spinach mixture between the 4 halves and gently press it down. It will slightly dome over the potato skin.

8. Bake in the 400° F oven for 10 minutes and then sprinkle remaining 1 oz of feta and broil it for 1-2 minutes. Serve with a tzatziki sauce.

For the Mint Tzatziki Sauce:  

1. Mix all ingredients in a bowl and set aside until the end. Serve with the stuffed potato and enjoy!

Nutrient Highlights

• Potatoes: Beyond being a comfort food, potatoes are an excellent source of Vitamin C, an antioxidant that protects cells from oxidative stress, and they provide significant amounts of potassium, which is essential for cellular function and blood pressure regulation.

• Spinach: A nutrient-dense leafy green packed with carotenoids like beta-carotene, lutein, and zeaxanthin, which act as antioxidants to protect cells from DNA damage and reduce oxidative stress associated with cancer risk.

• Garlic & Onions: These allium vegetables are rich in organosulfur compounds, which have been shown  to support the immune system and potentially inhibit the development of certain cancers, particularly in the digestive tract.

• Dill & Parsley: These herbs are more than just a garnish; they contain flavonoids like apigenin and volatile oils that possess anti-inflammatory and antioxidant properties, helping to neutralize free radicals in the body.

• Greek Yogurt (or Non-Dairy Alternative): A primary ingredient in the Tzatziki, yogurt provides probiotics that support a healthy gut microbiome, which is increasingly recognized as playing a critical role in immune modulation and systemic inflammation control.