Description
A vibrant and healthy vegetarian dish featuring roasted sweet potatoes stuffed with sautéed spinach, creamy feta cheese, and a zesty lemon-herb drizzle.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 2 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 6 cups fresh spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and rub with 1 tablespoon olive oil. Place on a baking sheet and roast for 45-50 minutes until tender.
- While potatoes roast, heat remaining olive oil in a skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Add spinach to the skillet and cook until wilted, about 3-4 minutes. Season with salt and pepper, then remove from heat.
- In a small bowl, whisk together Greek yogurt, lemon juice, dill, parsley, and a pinch of salt to make the lemon-herb drizzle.
- Once sweet potatoes are cooked, slice each open lengthwise and fluff the flesh with a fork. Stuff with the spinach mixture, top with feta cheese, and drizzle with the lemon-herb sauce. Serve immediately.
Notes
You can customize the seasonings to taste.