Spinach and feta stamppot

Ingredients

• 1 kgfloury potatoes
• 150 gfresh spinach
• 150 gfeta
• 2 clovesgarlic
• 2 tspdried oregano
• 1 smallred onion
• 50 mlmilk
• 25 gbutter
• A pinchpepper and salt
• A handful, optionalpine nuts or sun-dried tomatoes

Instructions

1. 1

   Boil the potatoes

   Peel the potatoes and cut them into evenly sized pieces. Put them in a pan of water with a pinch of salt and boil for about 15–20 minutes, until tender.

2. 2

   Prepare the aromatics

   Finely chop the red onion and garlic.

3. 3

   Soften the onion

   Add a splash of oil to a pan and gently fry the onion and garlic for 2–3 minutes.

4. 4

   Wilt the spinach

   Add the spinach in batches and let each batch wilt, until all the leaves are soft.

5. 5

   Mash the potatoes

   Drain the potatoes and mash them with the butter, oregano and milk until smooth and creamy.

6. 6

   Combine and crumble

   Fold the spinach mixture into the mash, then crumble in the feta.

7. 7

   Season to taste

   Add a pinch of pepper and salt to taste.

8. 8

   Add the garnish

   If you like, finish with toasted pine nuts or finely chopped sun-dried tomatoes.

What is spinach and feta stamppot?

Stamppot is a Dutch dish made by mashing potatoes with vegetables, traditionally served as a hearty, uncomplicated meal. This version mixes the mash with wilted spinach and adds feta for a tangy, salty finish.

Floury potatoes make a soft base that readily takes in the butter and milk. Garlic, red onion and oregano bring savoury flavour without making the method complicated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 17g protein, 61g carbs, 20g fat.

Potatoes provide most of the carbohydrates, while feta and butter contribute much of the fat; feta also supplies protein. For a more balanced plate, serve a portion with a crisp salad or another vegetable alongside.

Choosing the potatoes

Floury potatoes: these break down easily when boiled and mashed, giving the dish its characteristic soft texture.

Even pieces: cut the potatoes to a similar size so they cook at roughly the same rate. They are ready when a knife slips into a piece without resistance.

Wilt the spinach in batches

Fresh spinach: add it a little at a time to the pan with the softened onion and garlic. It reduces as it cooks, making room for the remaining leaves.

Keep the heat moderate and stir as it wilts. The spinach should be soft, not browned or left in a pool of excess liquid.

Make creamy mash

Warm, drained potatoes: mash them while they are still hot, adding the butter, oregano and milk as directed. This helps the ingredients combine into a smooth, creamy mixture.

Milk: add the stated amount and mash until the texture is cohesive. Avoid overworking the potatoes, which can make the mash gluey.

Balance the feta

Feta: crumble it into the mash after folding in the spinach, so its salty, tangy flavour is spread throughout without disappearing into the mixture.

Seasoning: taste before adding much salt, as feta can already be quite salty. A pinch of pepper gives the finished stamppot a little warmth.

Finish and serve

Pine nuts: toast them before scattering over the dish for a crisp contrast to the soft mash.

Sun-dried tomatoes: finely chop them so their concentrated savoury flavour is distributed across portions. Serve the stamppot hot, on its own or alongside a crisp salad.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces so they finish cooking together.
• Let the spinach wilt in batches rather than piling it all into the pan at once.
• Drain the potatoes thoroughly before mashing to avoid watery stamppot.
• Taste before adding salt, since the feta brings its own saltiness.
• Toast pine nuts in a dry pan, watching closely so they do not scorch.

Variations

• Add pine nuts: toast a handful and scatter them over the finished stamppot.
• Use sun-dried tomatoes: chop a handful finely and stir them through or use them as a garnish.
• Try a different herb: replace the oregano with dried thyme for a different savoury note.
• Make it sharper: crumble in a little extra feta if you prefer a more pronounced tang.
• Add black pepper: grind it over the mash at the table for a more peppery finish.

Common mistakes to avoid

• Uneven potato pieces: they cook at different speeds, so cut them to a similar size.
• Watery mash: drain the potatoes well before mashing and avoid leaving excess liquid with the spinach.
• Overcooked spinach: cook it only until wilted and soft, rather than letting it brown.
• Gluey potatoes: mash just until smooth and avoid beating them for too long.
• Over-seasoning: taste the feta mixture before adding more salt.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat gently in a pan or microwave until piping hot, stirring; add a small splash of milk if the mash has become firm.

Frequently asked questions