Greek Spinach & Potato Stew

This rustic Greek spinach and potato stew is a must-try. Perfect for Lent and for Meatless Mondays! Follow my step-by-step recipe to recreate this Greek classic at home.

The Greek classics are simple yet loaded with flavor. This stew is the perfect example of how a few inexpensive ingredients are combined to create this hearty and healthy dish.

I love spinach in this recipe but, you can use a combination of greens or just one of the following:

• swiss chard
• kale or baby kale
• your favorite baby greens

This recipe is perfect for Lent. Serve it with salty feta if you wish but, some Kalamata olives would also pair well with the light spinach. Enjoy this stew with some toasted bread and a drizzle of olive oil.

Serve this hearty soup with:

• Rosemary bread
• couscous
• Mediterranean Rice Pilaf

Not only is this stew delicious, but it’s also loaded with nutrients and fiber. The perfect way to add more veggies to your weeknight meals.

Watch the Video Tutorial Here:

I love the addition of fresh tangy lemon juice but, you can also leave it out of the stew and serve lemon wedges on the side. This dish is called Spanaki me Patates (in Greek) and it is served as a main course.

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Greek Spinach & Potato Stew

Yield: 5

This rustic Greek spinach and potato stew is a must-try. Perfect for Lent and for Meatless Mondays! Follow my step-by-step recipe to recreate this Greek classic at home.

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Ingredients

• 1 small onion, finely chopped
• 1 leek, thinly sliced
• ¼ cup olive oil plus more for serving
• 4 garlic cloves, grated
• 4 potatoes (475-500 grams) cubed (2-inch cubes)
• Salt and black pepper, to taste
• 1 (15-ounce) can of diced tomatoes, pureed
• ½-1 teaspoon dried dill
• 2 pounds baby spinach leaves, roughly chopped
• 2-4 tablespoons fresh lemon juice
• Feta cheese, optional for serving

Instructions

1. Cook the onions and leeks in the olive oil over medium heat until soft and golden. Season lightly with salt.
2. Add the garlic and warm through for 20 seconds.
3. Add the potatoes along with the tomato puree. Season with salt, pepper, and dill. Add 1 cup of water and bring to a boil.
4. Reduce the heat to medium and cook until the potatoes are fork-tender. About 25 minutes. Smaller potatoes will cook faster. Stir often to prevent them from burning and add some more water (about a half cup) if needed.
5. Taste and adjust seasoning if needed.
6. Add the chopped spinach and cook until wilted.
7. Pour the lemon juice on top and mix to combine. Taste and adjust seasoning if needed.
8. Serve with toasted bread, lemon wedges, and feta if desired. Enjoy!

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