applecrisp1
Politicos
I have made 1,543 posts
Right now I'm Offline
I joined September 2016
I've received 134 likes
|
Post by applecrisp1 on Sept 21, 2016 18:02:22 GMT -5
I had some spinach to use up and I made this Eating Well magazine recipe. I did make a few changes based on what I had/made just enough for one etc. I pretty much eat just sweet potatoes at home, so what a change to have a baked potato. Thanks to KarenW mentioning this on that old cooking board, the Cooking Light BB! I thought it was very good! Here's the recipe. www.eatingwell.com/recipe/251250/spanakopita-loaded-potatoes and a picture from their site. (grrr, sorry that so big, but better to see the feta. : ) )  I |
|
|
|
Post by wallycat on Sept 22, 2016 16:53:24 GMT -5
YUM!
|
|
|
|
Post by mcgee on Sept 22, 2016 17:02:02 GMT -5
What a coincidence - I just made these last night for the second time. We love 'em and one potato each is a complete meal for us. Funny though, I thought they were better the first time but I'm going to guess it was the brand of cheese.
|
|
|
|
Post by erin elizabeth on Sept 23, 2016 7:34:58 GMT -5
My dad's spinach is in and I really want to make these!
|
|
traildoggie
Politicos
I have made 498 posts
Right now I'm Offline
I joined September 2016
I've received 26 likes
My gender is Female
|
Post by traildoggie on Sept 23, 2016 7:52:02 GMT -5
I made these once or twice but was so-so on them at the time. Might have to try them again .... think the were kind of dry so maybe more spinach? More cheese? Sure look good right now.!
|
|
|
|
Post by mrswaz on Sept 23, 2016 8:44:27 GMT -5
I made this last year subbing in fresh chard from the garden for the spinach. Loved these! As I'm looking over the recipe that I shared on my blog, I am thinking I probably used more cream cheese than called for. 1/3 of a cup? Pretty sure I used half of a package, so that would be half a cup. I need to make these again, because although my potato-hating son didn't like them, the rest of us did. Here's the recipe for anyone who doesn't want to click on the link.
Spanakopita Loaded Potatoes
from Eating Well magazine, Sept/Oct 2015
4 medium russet potatoes, scrubbed
1 tablespoon extra-virgin olive oil
1 cup diced onion
1 pound fresh spinach, or 4 cups frozen chopped spinach (thawed)
3 cloves garlic, minced
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/3 cup reduced-fat cream cheese
3/4 teaspoon ground pepper
1/4 teaspoon kosher salt
1 cup crumbled feta, divided
Directions:
Preheat oven to 400ºF.
Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, about 50 to 60 minutes. Let stand until cool enough to handle.
Meanwhile, heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until soft, 2 to 4 minutes. Add spinach, garlic and oregano; cook, stirring until hot, about 4 minutes. Remove from heat.
Reduce oven temperature to 375ºF.
Cut the potatoes in half and scoop the insides into a bowl. Place the skins on a baking sheet or 9×13 pan. Add the cream cheese, salt and pepper to the bowl. Beat with a hand mixer or mash with a potato masher until smooth. Stir in the spinach mixture and 1/2 cup of the feta cheese. Stuff each potato skin with about 3/4 cup of the potato mixture. Top each with 1 tablespoon of the remaining feta.
Bake until the filling is steaming and the feat is browned 25 to 35 minutes.
|
|
|
|
Post by mcgee on Sept 24, 2016 12:28:10 GMT -5
I made these once or twice but was so-so on them at the time. Might have to try them again .... think the were kind of dry so maybe more spinach? More cheese? Sure look good right now.! I have subbed sour cream for the cream cheese both times and don't measure. I just make them to the consistency we like. |
|
marsha
<50 posts
I have made 2 posts
Right now I'm Offline
I joined September 2016
|
Post by marsha on Sept 26, 2016 18:38:58 GMT -5
I'm confused about the amount of frozen spinach. Looking at equivalents, it doesn't make sense to me. How many 10 oz pkgs of frozen spinach really equals the fresh? Seems like not much more than one, considerinf how the fresh would cook down. Appreciate any advice you can offer.
|
|
|
|
Post by mrswaz on Sept 26, 2016 18:50:39 GMT -5
I'm confused about the amount of frozen spinach. Looking at equivalents, it doesn't make sense to me. How many 10 oz pkgs of frozen spinach really equals the fresh? Seems like not much more than one, considerinf how the fresh would cook down. Appreciate any advice you can offer. I would use 1 10 ounce package, thawed. One pound of fresh spinach, when cooked down and chopped equals about 1 to 1 1/2 cups of cooked spinach. I wonder if when they did the recipe they used those bags of frozen spinach that are just kind of loose in the package. |
|
