• 4servings
  • 55minutes
  • 523calories

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Nutrition Info . . .

VitaminsA, B2, E
MineralsManganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 large baking potatoes ,

  2. 12 oz. each 2 tablespoon(s) flour

  3. 1 2/3 cup(s) milk

  4. 10 ounce(s) (frozen chopped ) spinach , thawed and drained 25 teaspoon(s) dried dill

  5. 1/4 teaspoon(s) pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. Pierce potatoes in a few places with a fork. Bake directly on oven rack 45 minutes, or until potatoes are fork-tender.

  2. Meanwhile, in 2-quart saucepan, melt butter over medium heat; stir in flour and cook 1 minute. Add milk and bring to a boil, stirring. Add spinach, dill, pepper and 2 oz. feta cheese; heat through.

  3. When potatoes are done, slash tops with a knife to make an "X." Press potatoes to open slightly, and spoon on spinach topping. Garnish with remaining 2 oz. feta cheese.


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