Greek Spinach & Potato Stew – Dimitras Dishes

Greek Spinach & Potato Stew

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 5

Ingredients

• 1 small onion, finely chopped
• 1 leek, thinly sliced
• ¼ cup extra virgin olive oil
• 4 garlic cloves, grated or minced
• 4 medium potatoes, peeled and cut into 2-inch cubes
• 1 (15-ounce/400 g) can diced tomatoes, blended or crushed
• 1 teaspoon dried dill (or more to taste)
• 1 cup water, plus more if needed
• 2 pounds (900 g) fresh baby spinach, roughly chopped
• 2–4 tablespoons fresh lemon juice
• Salt and black pepper, to taste
• Crumbled feta cheese (optional, for serving)
• Lemon wedges and crusty bread, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and leek with a pinch of salt and cook for 6–8 minutes until soft and lightly golden.
2. Stir in the garlic and cook for about 20 seconds until fragrant.
3. Add the potatoes, crushed tomatoes, dried dill, salt, pepper, and 1 cup of water. Stir well.
4. Bring to a gentle boil, then reduce the heat to medium-low. Cover and simmer for about 25 minutes, stirring occasionally, until the potatoes are fork-tender. Add a little more water if the stew becomes too thick.
5. Fold in the spinach a handful at a time. Cook for 3–5 minutes until completely wilted.
6. Stir in the fresh lemon juice and taste. Adjust the seasoning with more salt, pepper, or lemon juice if desired.
7. Serve hot with extra olive oil drizzled over the top, crumbled feta cheese, lemon wedges, and warm crusty bread.

Tips

• Swiss chard, kale, or mixed greens can replace some or all of the spinach.
• For a vegan version, simply omit the feta cheese.
• The stew tastes even better the next day as the flavors continue to develop.
• Pair with Kalamata olives and toasted sourdough for a traditional Greek meal.