Nutrition balance score
Great
Glycemic Index
77
High
Glycemic Load
32
High
Nutrition per serving
Calories259.8 kcal (13%)
Total Fat5.7 g (8%)
Carbs41 g (16%)
Sugars2.9 g (3%)
Protein13.3 g (27%)
Sodium823.9 mg (41%)
Fiber7 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
low-calorie cooking spray
0.5red onion
peeled and finely chopped
1garlic clove
peeled and chopped
250gspinach
1juice of lemon
1kgpotatoes
peeled and thinly sliced
130greduced-fat feta cheese
or Greek salad
200mlvegetable stock
1 vegetable stock cube dissolved in 200ml boiling water
sea salt
freshly ground black pepper
Instructions
Step 1
Preheat the oven to 180°C (fan 160°C/gas mark 4).
Step 2
Spray a large frying pan with low-calorie cooking spray, place over a medium heat, add the onion and sauté for 2-3 minutes, until soft.
Step 3
Add the garlic and spinach to the pan with half the lemon juice and continue to cook until the spinach wilts.
Step 4
Spray an ovenproof dish with low-calorie cooking spray.
Step 5
Place one third of the sliced potatoes in the bottom of the dish, top with half the spinach mix, then crumble half of the feta on top.
Step 6
Add another layer of potatoes, spinach and feta, and then top with the remaining potato.
Step 7
Mix the remaining lemon juice into the stock, pour over the potatoes, and season the top with salt and pepper to taste.
Step 8
Cover with foil and place in the oven for 1 hour.
Step 9
After an hour, remove the foil and check.
Step 10
Add a little water if it has dried out.
Step 11
Return to the oven, uncovered, for 15-30 minutes.
Step 12
The remaining cooking time will depend on how thick you have sliced the potatoes.
Step 13
They are cooked when golden on top and a knife slides easily into the middle of the potato bake.
Step 14
The bake can also be frozen once cooled - defrost fully then reheat until piping hot
Notes
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