Serves 4
Preparation time: 1 – 1 ½ hr
Cooking time: 35 mins
Ingredients
2 leeks
4 large baked potatoes
2 tbsp crème fraiche
1 egg
150 frozen spinach
Half a block of feta cheese
1 teaspoon garlic granules
Method
Finely slice 2 leeks, wash well in warm water then soak in boiling water for at least 30 minutes, to soften.
Scoop out the insides from 4 baked potatoes and combine with 2 tablespoons of crème fraîche, 1 beaten egg, 150g frozen spinach, (defrosted and squeezed out), half a block of feta, 1 teaspoon of flaked sea salt, plenty of black pepper and 1 teaspoon garlic granules.
Add half the softened leek and mix well, then pile back inside the hollowed out potatoes.
Mix the rest of the leeks with some olive oil and the rest of the feta. Pile on top of the filled potatoes and bake for 20 to 30 minutes at approximately 200°C until lovely and brown.
Photography, recipe and styling by Elly Curshen
