SPANAKOPITA LOADED SWEET POTATOES

MAKES 8 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 50 MINUTES

4 small sweet potatoes (about 1.2 kg total), scrubbed and halved lengthwise 3 tbsp olive oil, divided half onion, diced 2 green onions, chopped 1 clove garlic, minced 1 300 g pkg frozen chopped spinach, thawed and squeezed dry, or 142 g pkg baby spinach (12 cups) 3 tbsp chopped dill 4 tsp white wine vinegar 1½ tsp dried Greek oregano or dried oregano ½ tsp pepper ½ tsp salt, divided ¾ cup crumbled feta cheese 1 cup shredded mozzarella cheese toasted pine nuts, extra-virgin olive oil and/or dill sprigs (optional) Position rack in bottom third of oven; preheat to 425°F. Line baking sheet with parchment paper. Brush cut sides of sweet potatoes with 1 tbsp of the olive oil. Arrange, cut side down, on prepared pan. Bake until centres are fork-tender, about 30 minutes.

Meanwhile, in nonstick skillet, heat remaining 2 tbsp olive oil over medium heat; cook onion and green onions, stirring occasionally, until slightly softened, 2 to 3 minutes. Add garlic; cook, stirring, for 30 seconds. Add spinach, dill, vinegar, oregano, pepper and ¼ tsp of the salt; cook, stirring, until moisture has evaporated, 1 to 2 minutes. Remove from heat; stir in feta.

Flip sweet potatoes cut side up; sprinkle with remaining ¼ tsp salt. Top with mozzarella and spinach mixture. Bake until cheese is melted, 2 to 3 minutes. Sprinkle with pine nuts, drizzle with extra-virgin olive oil and garnish with dill sprigs (if using).

PER SERVING about 268 cal, 9 g pro, 12 g total fat (5 g sat. fat), 33 g carb (6 g dietary fibre, 13 g sugar), 25 mg chol, 435 mg sodium, 799 mg potassium. % RDI: 23% calcium, 14% iron, 304% vit A, 50% vit C, 22% folate.