The jacket potatoes are filled with what classically goes in a spanakopita (spinach and feta pie).
Both the spinach mix and the feta cream make more than is needed in this dish but you can use both in many different ways – check out the other recipes on the site such as the chicken escalope, the fried eggs with spinach, feta and pepper and the roast butternut squash with chickpeas spinach and feta bake.
Both the feta cream and the spinach mix can keep in an airtight container in the fridge for 3 days.
For the spinach
- 500g spinach leaves
- A bunch of spring onions, trimmed and finely sliced
- 2 leeks, white parts only, cut in four lengthwise and then finely sliced
- 1 large white onion, grated on the thick side of a box grater
- 1 bunch of dill, finely chopped
- 3-4 tbsp extra virgin olive oil
- A pinch of nutmeg
Method
Start by washing the spinach thoroughly in a large bowl full of water a couple of times. Drain and squeeze. Taking a handful of spinach at a time, chop roughly on a board. This is particularly important for larger, older spinach leaves as the stalks left whole become stringy in texture and look when cooked.
Bring a large pan to a medium heat and add the olive oil, onion and leek. Stir a couple of times, lower the neat, cover the saucepan and cook for a few minutes until the onion and leeks are translucent. Add the spinach, spring onions and dill giving everything a good stir and covering again with the lid to cook for a few more minutes till the spinach is fully wilted. Uncover, increase the heat and cook till all the liquid has evaporated. Season with a little bit of salt, some freshly ground black pepper and a pinch of nutmeg. Remove the spinach from the heat and leave to cool.
For the creamed feta
- 100g feta cheese
- 100g cream cheese
- 6 tbsp milk
- 1 tsp finely chopped chives
- Any additional flavourings you like such as nutmeg, chilli flakes, smoked paprika, etc.
Method
In a small blender, blitz the crumbled feta and add the cream cheese, parmesan and milk. Add the chives and season with a little ground black pepper.
Jacket sweet potatoes with spinach, feta cream and pancetta crumb
Ingredients (serves 2)
- 2 large sweet potatoes
- 2 tbsp extra virgin olive oil
- 4 heaped tbsp of the spinach mix
- 4 heaped tbsp of the creamed feta
- 2 tbsp grated cheddar or parmesan
- ½ tsp paprika
- 3-4 pancetta slices
- A few flat parsley leaves, finely chopped
Method
Preheat the oven to 200 0 C.
Wash the sweet potatoes, pat dry and prick 4-5 times each with a fork. Bake the potatoes for 50-60 minutes depending on their size, until they feel soft when you squeeze them. Leave to cool.
Put the pancetta slices on a cold pan and bring to a medium heat. Cook until the fat has been rendered and the pancetta is crispy. Drain on a piece of kitchen paper and when cold, use your hands to crumble.
Cut an incision lengthwise down to the bottom third of each potato. Season with some salt and freshly ground black pepper and drizzle with the olive oil.
Put on a shallow baking tray and spoon first the spinach mix and then the cream feta on top. Sprinkle with the parmesan and paprika and put back in the oven for 15 minutes. Serve sprinkled with the pancetta crumb and the chopped parsley.