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
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.
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
- Cook the onions and leeks in the olive oil over medium heat until soft and golden. Season lightly with salt.
- Add the garlic and warm through for 20 seconds.
- Add the potatoes along with the tomato puree. Season with salt, pepper, and dill. Add 1 cup of water and bring to a boil.
- 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.
- Taste and adjust seasoning if needed.
- Add the chopped spinach and cook until wilted.
- Pour the lemon juice on top and mix to combine. Taste and adjust seasoning if needed.
- Serve with toasted bread, lemon wedges, and feta if desired. Enjoy!
Here’s a pin for your Pinterest
This was a delicious dinner! I served it with homemade bread and your recipe for hummus. Both the Greek Spinach & Potato Stew and Hummus turned out perfectly. Thanks for such great directions.
DImitra, this is an absolutely delicious recipe, cooked it for me and my sister and she loved it. Had it with a tasty loaf and feta on the side. So great and now added to my regular list of dishes for dinner, so fast too. Thank you for sharing
I love the Lentil recipe 🥰 I would like to do the Eastern Greek Catholic Lent Fast. Can you recommend some recipes. They are quite strict on oils on certain days
In Jesus +Mary+Joseph
Anna🥰
I love spinach and potatoes together. But I use canned spinach, along with the liquid, and I add it in the last 10 minutes or so. The russet potatoes won’t be peeled bc the peel is delicious. I will grate the onion and reserve the onion juice until I add the water. And I will grate 4 Roma tomatoes and add them with their juice but without the peel. Before I add the liquid I’ll brown some tomato paste to make a fond. I’ll use dried dill and dried mint, and I’ll dice an 8-oz block of sheep + goat milk feta and mix it into the stew. I’ll make a Persian Shirazi salad to serve on the side, and I will be in heaven! Thank you once again, Dimitra. I love canned spinach so much that I add it to super spicy instant ramen and cool it down with Kewpie mayonnaise and pomegranate molasses!
Your take on this dish sounds incredible! The combination of flavors with the canned spinach, feta, and the fond from the tomato paste will make the stew so rich and flavorful. I love how you’ve added your own twists, like using the potato skins and adding Shirazi salad on the side—it’s a perfect pairing! Thank you for sharing your creative approach. Enjoy every bite!