Jan 7, 2015

Pepper with feta spinach filling and lemon potatoes

This meal is inspired by the Mediterranean cuisine of Greece, where the excessive use of garlic is a tradition :). The dish is easy to prepare and works well if you need larger amounts for buffets or parties.

course country time difficulty
main or starter Greece 45min easy

Serves 2 as main or 6 as starter

2 tbsp olive oil
3 big potatoes
2 garlic gloves
1 lemon
4 tsp paprika powder
1 branch rosemary
1 tsp each salt and pepper

Filled pepper
3 pointed pepper
3.5oz/100g feta
1 garlic glove
handful leaf spinach
as required olive oil
pinch salt and pepper
If you use frozen spinach you need about 1-2oz/50g.


  • pre-heat the oven to 350°F
  • scrub potatoes clean, because we're using them with their skin
  • cut them in wedges (cut potatoes lengthwise into eighths)
  • put them in a big bowl and add olive oil, the garlic in slices, paprika powder, the rosemary (cut in smaller pieces), salt and pepper, the zest of the lemon and half of its juice
  • mix everything together and put it on a lined backing sheet and into the oven for 15min

  • in the meantime, cut the peppers lengthwise and remove the core and seeds
  • place them on another lined baking sheet
  • mix feta, the leaf spinach, 1 garlic clove, salt and pepper and a bit of olive oil in a kitchen machine until smooth
  • if you need more liquid to do so, use more olive oil or a bit milk
  • spread the cheese filling on the peppers

  • when the potatoes had their 15min in the oven, use a spatula to mix them well
  • put them back to the oven as well as the second sheet with the peppers (peppers above) and leave for another 15-20min

  • the dish is finished when the cheese filling begins to brown and the potatoes are soft in the middle and crisp on the outside (I took them out a bit to early for the photo, should've left them for another 3-4 minutes)
I hope you enjoy! :)

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