Greek Spinach & Potato Stew

Ingredients

• 1 small onion, finely chopped
• 1 leek, thinly sliced
• 1/4 cup olive oil plus more for serving
• 4 garlic cloves, grated
• 4 potatoes (475-500 grams) cubed (2-inch cubes)
• Salt and black pepper, to taste
• 1 (15-ounce) can of diced tomatoes, pureed
• 1/2-1 teaspoon dried dill
• 2 pounds baby spinach leaves, roughly chopped
• 2-4 tablespoons fresh lemon juice
• Feta cheese, optional for serving

Instructions

1. 1

   Cook the onions and leeks in the olive...: Cook the onions and leeks in the olive oil over medium heat until soft and golden. Season lightly with salt.

2. 2

   Add the garlic and warm through for 20...: Add the garlic and warm through for 20 seconds.

3. 3

   Add the potatoes along with the tomato puree....: Add the potatoes along with the tomato puree. Season with salt, pepper, and dill. Add 1 cup of water and bring to a boil.

4. 4

   Reduce the heat to medium and cook until...: Reduce the heat to medium and cook until the potatoes are fork-tender. About 25 minutes. Smaller potatoes will cook faster. Stir often to prevent them from burning and add some more water (about a half cup) if needed.

5. 5

   Taste and adjust seasoning if needed.

6. 6

   Add the chopped spinach and cook until wilted.

7. 7

   Pour the lemon juice on top and mix...: Pour the lemon juice on top and mix to combine. Taste and adjust seasoning if needed.

8. 8

   Serve with toasted bread, lemon wedges, and feta...: Serve with toasted bread, lemon wedges, and feta if desired. Enjoy!