Spanakopatata – A Greek Comfort Classic With a Fun Twist

You know when two favorites collide and the result is just chef’s kiss? That’s exactly what happened the day I mashed up spanakopita with baked potatoes and created what I now lovingly call Spanakopatata. 😍

This little invention came about on a cozy afternoon when I was craving all the creamy, herby vibes of spanakopita—but I didn’t feel like working with phyllo (shocking, I know). Enter: the humble baked potato. It’s like the perfect blank canvas, and once I loaded it up with that spinach-dill-feta filling… I knew I had something special.

This recipe brings together everything I love about Greek comfort food—fresh herbs, salty feta, creamy textures—and serves it up in the warm hug of a fluffy baked potato. It’s hearty enough to be a main dish, but also works beautifully as a side or party dish. And bonus: it’s completely vegetarian and so easy to make.

What I really love about Spanakopatata is how customizable it is. You can bulk it up with chickpeas, add sun-dried tomatoes, or even crack an egg on top and bake it for brunch-y vibes. But honestly? The classic version is kind of unbeatable. The yogurt and feta give it that creamy-tangy thing I live for, and the dill just sings in every bite.d you can easily omit the protein altogether

It’s a perfect weeknight dinner when you want something satisfying but still bright and fresh. And it's especially great for those of you who want to try something Mediterranean but approachable. My kids love it. My guests devour it. And I basically never make just two anymore because someone always wants seconds.

So next time you’re craving a little Greek comfort food, skip the pastry and reach for a potato instead. You might just fall in love with Spanakopatata too.

Let me know if you give it a try—I love seeing your creations! 💚

Spanakopatata  (Spanakopita stuffed potato) 

What’s better than combining baked potatoes and spanakopita?! I can’t think of much. This is a fun recipe that ticks every box! 

Makes 2 potatoes 

• 2 Idaho Potatoes  

• 1 Tbsp olive oil  

• 1 1/2 cups fresh spinach chopped  

• 1 tbsp chopped fresh parsley  

• 1 tbsp chopped dill 

• 1 tsp unsalted butter 

• 1 tsp salt 

• ½ tsp pepper  

• 4 Tbsp Greek yogurt  

• 1/3 cup feta  

• 3 green onions (chopped) 

1. Preheat the oven to 400 degrees F. 

2. Wash and wrap potatoes in aluminum foil and bake in the over for 1 hour. 

3. While the potatoes are baking, prepare the spinach by adding the olive oil to a medium skillet over medium heat. Add the olive oil, and then add the spinach, dill, onions, parsley, salt and pepper and stir well until the spinach is completely cooked down and wilted. 

4. Once the potatoes are cooked and cooled slightly, cut them down the center and add the butter. Then add the yogurt and top it with the spinach mixture. 

5. Sprinkle the feta and green onions on top. Working carefully, return the potatoes to the oven and let everything melt for about 5 minutes. Then, remove and serve once cool enough to touch. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.