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Lemony potatoes with spinach and feta

Potatoes are the object of my cravings a lot. This recipe is inspired by the sharp and zesty ingredients of spanokopita, but here, the spinach and feta becoming a tangy topping for lemony pan-fried potatoes. It’s hearty yet light, my favourite type of midweek dinner.

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A ceramic bowl with roasted potato slices, wilted greens, fresh dill, and crumbled white cheese, placed on a marble surface with a lemon wedge nearby.

Potatoes are starchy so it’s important to balance that stodge with brightness – sharp flavours, punchy herbs and leafy greens. This recipe is a great example of that. The spinach and feta topping – inspired by the filling of Greek spanakopita – is razor sharp, brimming with the vibrancy of the grassy feathery dill and zesty lemon.

I’ve used the same large skillet (frying pan) to cook both the spinach and the potatoes which reduces washing up, but if you prefer, you could take the slightly more hands-off approach of roasting the potatoes until crispy. Just make sure to finish them in lemon juice.

Lemony potatoes with spinach and feta

Serves

Ingredients

250 g spinach (1 bunch), trimmed
680 g small potatoes such as baby Idaho, new or chat, sliced into 1cm - 1.5 cm (1/2-inch) slices
240 ml vegetable stock or water
extra virgin olive oil
sea salt and black pepper
1 large lemon, halved
handful chopped mint, plus more to serve
handful chopped dill, plus more to serve
200 g vegan or dairy feta, crumbled and brine reserved
Pinch red chili pepper flakes

Instructions

Wash the spinach well and drain.
Heat a large 12 inch / 30cm nonstick or well-seasoned cast iron fry pan (skillet) on medium high. When hot, add the spinach along with a splash of water and turn the greens with wooden chopsticks or tongs until completely wilted, about 2 minutes. Drain in a colander and rinse with some cold tap water to stop it from cooking any further. Leave to drain.
Place the same pan back on medium high heat. Add the vegetable stock or water along with the potatoes (if you’re using water, add about 1/2 teaspoon of salt to season the water). Bring to the boil and then cook, turning the potatoes often, until the water has mostly evaporated and the potatoes are starting to soften, about 6 to 7 minutes. As the water evaporates, move the potatoes constantly to stop them from sticking to the pan.
When the water has evaporated, add 2 tablespoons of olive oil to the potatoes and toss to coat. Reduce the heat to medium, and cover (I use a baking sheet) and cook, undisturbed, for 4 minutes, until the bottom is golden. The pan will probably not be big enough for the potatoes to all lay flat, but that is okay, some can lie on their sides for now as everything will be flipped over later.
Uncover and carefully flip the potatoes - they might be stuck to the pan but that is okay, use a spatula to dislodge. Cook, undisturbed and uncovered, for another 3 to 4 minutes until the other side is golden. Give everything one more flip, and cook for another 2 to 3 minutes until the potatoes are tender and golden on most sides. Turn off the heat and add 1/2 teaspoon sea salt, generously season with black pepper and squeeze over the juice of 1/2 lemon (this helps to deglaze the pan).
Squeeze out as much water as you can from the spinach and then roughly chop. Add the spinach, mint and dill to a bowl, along with the feta and about 1 to 2 teaspoons of the brine. Add the juice of the other half of the lemon and about 1 tablespoons of olive oil and toss to combine.
To serve, place potatoes on a plate or in a shallow bowl. Top with the spinach and feta mixture. Finish with a drizzle of oil, a pinch of red pepper flakes, more dill, a few good grinds of black pepper, and a final swig of olive oil.
Serve as is, toss with lentils or eat with flatbread or bread.

Tips and Variations

Veganize:

Omit the feta and toss the spinach with 2 tablespoons of rinsed and roughly chopped capers OR 1/2 cup pitted and chopped black olives.

Substitutions:

If you don’t like dill, use parsley or coriander (cilantro).
You could substitute fresh spinach with frozen spinach - use 280g / 10oz block or thereabouts; a little more or less is fine. Thaw and cook the spinach until it’s completely soft and hot. Cool before adding to the feta and herbs.

Serving suggestions and notes:

Cook 1 cup of French Puy lentils and toss them through this salad to add more protein. You can also add 1 can of drained chickpeas.
Add some chopped green onions to the spinach mixture, if you like.