Spanakopita jacket potatoes from Greekish: Everyday Recipes with Greek Roots (page 96) by Georgina Hayden

  • spring onions
  • lemons
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute dill for flat-leaf parsley, and mature cheddar cheese for graviera cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dill for flat-leaf parsley, and mature cheddar cheese for graviera cheese.

  • mzernone on December 30, 2025

    Excellent would add more salt and extra cheese

  • jluvs2bake on July 21, 2025

    These were not as good as we expected. We will try again, but they were honestly a lot of work for what could have been just as good as a microwaved potato with different toppings. We were disappointed. I was really looking forward to these. They were one of the things that sold me on the book!

  • bernalgirl on May 25, 2025

    Yes these are time-consuming but in my opinion totally worth it. We love potatoes and especially the interplay of flavors in these. I did try a few things to make it easier and to suit our tastes and address issues of overflowing potatoes: - Baked the potatoes earlier in the day - Chopped the spinach, spring onions, and chiles in the food processor — the spinach ended up too fine so next time I’ll try batches. I also used half parsley and half dill. - Combined all the ingredients except the feta in the first blend, piled the potatoes as high as possible without overflowing, baked 20 minutes, then added the rest of the stuffing with the feta added and ran it under broiler to finish. I’ve been eating the leftovers for breakfast with an over-easy egg. Delicious!!

  • pattyatbryce on May 16, 2025

    I used the cheddar and dill as the options for cheese and herb. Really great dinner. Very rich and satisfying.

  • Glinys on August 30, 2024

    I used a good strong cheddar which had gone a bit dry, lots of flat leaf parsley and some bronze fennel. I made it a day ahead up to the stuffing stage and then heated through just before serving. Great lunch with a classic tomato salad and kimchi - interesting spin on a Greek staple

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.