Baked Sweet Potatoes Stuffed with Spanakopita
The iconic Greek recipe for spanakopita is all about a timeless combination of ingredients, and these definitely find a place beyond being nestled between layers of crispy phyllo pastry. Here, an embellished combo of Greek feta and spinach crown sweet potatoes thus morphing into a dish both festive and good for every day, the perfect example of delicious Mediterranean Diet flavors that are both indulgent and healthy. I serve this often on Thanksgiving, but love it for a weekend meal, too.
- 2 medium red skinned sweet potatoes about 8 to 10 oz each, unpeeled and scrubbed clean
- 3 tablespoon extra virgin Greek olive oil
- 1 medium onion chopped
- ½ cup chopped fresh spinach
- ½ cup pitted chopped Thassos throumbes, baked wrinkled Greek prune olives or Kalamata olives
- 5 oil-packed sundried tomatoes drained and thinly sliced
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon dried Greek oregano or 2 teaspoons fresh oregano chopped
- 1 cup cubed Greek feta cheese
- Grated nutmeg to taste
- Sea salt and freshly ground pepper to taste
Preheat the oven to 400F. Pierce each sweet potato several times with the tines of a fork. Place them in a shallow baking dish and bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.
While the sweet potatoes are baking, make the spanakopita topping: In a large skillet over medium heat, heat 2 tablespoons of olive oil and cook the onion until lightly golden, about 10 minutes. Stir in the spinach just to wilt. Set aside to cool. Mix in remaining ingredients and set aside until the sweet potatoes are done.
Slice sweet potatoes lengthwise down the center to expose cooked insides, top with spanakopita mixture and serve.