🥔 Spanakopita-Stuffed Potatoes 🍃

🥔 Spanakopita-Stuffed Potatoes 🍃

Cozy Meets Greek – A Plant-Based Twist on a Classic!

Inspired by a summit recipe featured by Ocean Robbins and upgraded with my personal Vegan Feta, this dish transforms simple baked potatoes into something utterly crave-worthy! Picture a warm, fluffy potato filled with savory greens, creamy cashew butter, and tangy vegan feta—it's the ultimate comforting-meets-fresh dinner. 🌿✨

✅ Whole-food, plant-based
✅ No pastry needed
✅ Freezer-friendly
✅ Gut-health approved

🛒 Ingredients

For the Potatoes:

• 4 medium russet potatoes, scrubbed clean

• 2 cups frozen organic spinach, thawed, chopped, and wrung out

• ½–¾ cup Cashew Butter (see below)

• 4 Tbsp marinade from Vegan Feta

Cashew Butter:

• 1 cup cashews, soaked 1–2 hours, drained

• 2 tsp white or chickpea miso

• 1 tbsp nutritional yeast

• ½ cup unsweetened plant-based yogurt (make sure to check the ingredients before you buy)

• 4 Tbsp warm water

• 2 tsp lemon juice or apple cider vinegar

• 1 tsp garlic powder

Optional topping:

• Vegan Feta (see recipe below)

• Reserved Cashew Butter

👩‍🍳 Directions

1. Bake the potatoes: Preheat oven to 350°F. Prick potatoes with a fork. Place on a baking tray and bake for 60–75 minutes, until tender.

2. Prepare the Cashew Butter: Blend all ingredients in a high-speed blender or food processor until smooth and creamy. Set aside.

3. Cool and scoop: Let potatoes cool slightly. Cut open lengthwise and gently scoop out most of the flesh, leaving about ¼" intact to form a shell.

4. Make the filling: Mash potato flesh. Stir in spinach, ½–¾ cup Cashew Butter (reserve ¼ cup), and 4 Tbsp of Vegan Feta marinade.

5. Stuff & bake again: Fill shells with mixture and return to oven for 15–20 minutes until the tops begin to firm and lightly brown.

6. Top & enjoy: Add crumbled Vegan Feta and drizzle with remaining Cashew Butter. Serve warm.

🧀 Vegan Feta (Debbie’s Version!)

Tangy, crumbly, and perfect for everything from salads to stuffed potatoes!

Ingredients:

• 1 block (14 oz) firm tofu, pressed

• ¼ cup apple cider vinegar

• ¼ cup lemon juice

• 1 Tbsp miso paste

• 1 Tbsp olive oil (optional)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano

• ½ tsp sea salt

Instructions:

1. Cut tofu into cubes or crumble.

2. Whisk together all marinade ingredients.

3. Add tofu and toss gently to coat.

4. Refrigerate for at least 4 hours; best by Day 3.

Pro Tip: Pressing tofu thoroughly allows it to absorb more flavor. Use a tofu press or the plate-and-weight method.

💡 Time-Saving Tips

• For a crispier top or a faster reheat, pop your stuffed potato into an air fryer at 350°F for 5–7 minutes. It gives you that golden crust without turning on the full oven.

  ✅ Uses little to no oil
  ✅ Faster than reheating in the oven
  ✅ Preserves more nutrients than deep frying

  💡 Health Tip: To keep things clean and safe, cook at moderate temps (≤375°F) and avoid highly processed foods. Choose BPA-free or stainless steel baskets whenever possible.

• Make Vegan Feta up to 5 days ahead

• Use pre-soaked cashews or soak them in hot water for 20 minutes if short on time

❄️ Storage & Freezing

• Refrigerate leftovers for up to 5 days

• To freeze: wrap cooled stuffed potatoes in parchment, then freeze. Reheat from frozen at 350°F for 25–30 minutes

🌱 Nutrition Commentary

This dish combines energy-rich complex carbs, plant-based protein, and loads of micronutrients:

• 🥔 Potatoes are rich in potassium, resistant starch (when cooled), and vitamin C

• 🌿 Spinach adds folate, magnesium, and antioxidants

• 🧄 Cashew Butter delivers healthy fats and protein with probiotic-rich miso and yogurt

• 🧀 Vegan Feta made from tofu provides complete plant-based protein plus calcium and iron

• ➤ Total protein per serving: ~22–24 grams of plant-based protein

Together, these ingredients nourish your body and support energy, digestion, and vitality—perfect for those Too Tired to Cook nights.