Spanakopita Stuffed Potatoes

An easy and unbelievably delicious Gluten-Free, Grain-Free and Vegetarian meal or side dish. Perfect dish to make ahead and heat up for dinner on a busy day.

Spanakopita Stuffed Potatoes

Hearty, Nourishing and Crowd-pleasing!

Spanakopita Stuffed Potatoes for the win!

These twice baked potatoes are hearty and decadent tasting, packed with goodness and a total crowd pleaser.  They make for a great vegetarian main or side dish alongside any protein of choice (the rest of my family loves them with simple grilled chicken or steak).

The details… The potatoes are stuffed with a blend of baked potato, spinach, feta, onion, spices, fresh parsley and a small amount of cream cheese.  The cream cheese works wonders giving the potatoes a creaminess without using any butter, milk or cream.

All you need!

Best part is these are super easy to make and can be made partially or entirely ahead of time.  If not serving immediately, we like to make the potatoes & filling ahead of time, then stuff and bake potatoes when ready to eat.

Recipe adapted from Eating Well, we’ve been making a version of this recipe for years and it’s always a fan favorite!

Scroll down to see the recipe and leave a comment if you try.



Spanakopita Stuffed Potatoes
Prep time
Cook time
Total time
An easy and unbelievably delicious gluten-free, grain-free and vegetarian main or side dish. Hearty and decadent tasting but packed with goodness! Pro tip: make the potatoes & filling ahead of time. Stuff and bake potatoes when ready to eat. Recipe adapted from Eating Well
Recipe type: Dinner, Side, Veggies
Cuisine: Gluten-Free, Vegetarian, Grain-Free
Serves: 8 servings
  • 4 medium russet potatoes (8-10 ounces each), well scrubbed
  • 1-2 tablespoons extra-virgin olive oil
  • 1 heaping cup diced onion
  • 1 16 oz container fresh baby spinach, chopped OR 4 cups frozen chopped spinach (thawed) OR 2 cups frozen chopped spinach + 2 cups packed fresh chopped spinach (I've made all the combinations -- really works with whatever you have on hand!)
  • ½ cup fresh parsley, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon nutmeg
  • ⅓ cup reduced-fat or regular cream cheese
  • ¾ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • 1 cup crumbled feta cheese, divided
Bake Potatoes
  1. Preheat oven to 400 degrees.
  2. If you haven't already, pierce potatoes with the prongs of a fork or a knife in a few places - this will allow some of the steam to escape while baking and prevent the potato from splitting open or exploding in the oven.
  3. Bake potatoes on center rack for 50-60 minutes until tender and starting to bubble through. Amount of time will vary on size of potato.
  4. Let stand until cool enough to handle.
  5. Reduce heat to 375 degrees F after potatoes are baked.
Spanakopita Stuffing:
  1. Heat oil in a large saute pan over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, 5-7 minutes.
  2. Add spinach, parsley, garlic oregano and nutmeg and saute, stirring frequently until spinach cooked and hot, about 5 minutes.
  3. Remove from heat and set aside.
  4. Cut the baked and cooled potatoes in half and scoop the insides into a large mixing bowl. Place the skins on a baking sheet (covered with parchment paper) or in baking dish.
  5. Add cream cheese, pepper and salt to the mixing bowl with potatoes. Beat with a hand mixer or stand up mixer until smooth.
  6. Stir in the spinach mixture and ½ cup feta.
  7. Pro Tip: Can prepare up everything up until this point ahead of time and store in the refrigerator. Then stuff and bake potatoes when ready to serve.
  8. Stuff each potato skin with about ¾ cup of the filling each. Top each with remaining feta.
Bake and serve
  1. Preheat oven to 375 degrees F
  2. Bake stuffed potatoes for 25-30 minutes or until filling is steaming and the feta is browned,
  3. Serve and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: