Green Mashpot with a Greek Twist
Calories
:
874 kcalProtein
:
32g proteinTotal
:
30 minutesDifficulty
:
EasyVeggie
Allergens:
- Amandelnoten
- Pinda's
- Melk (inclusief lactose)
- Noten
- Sesamzaad
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Potatoes
½ sachet(s)
Greek-style spice mix
100 g
Spinach
1 piece
Red onion
½ piece
Courgette
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
20 g
Green olives
100 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
½ sachet(s)
Dried oregano
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
½ tablespoon
[Plant-based] butter
½ teaspoon
Mustard
Nutrition Values
Energy (kJ)3658 kJ
Calories874 kcal
Fat50.2 g
Saturated Fat23.6 g
Carbohydrate72.6 g
Sugar22.2 g
Dietary Fiber14.1 g
Protein32 g
Salt4.1 g
Potassium1980.3 mg
Calcium169.5 mg
Iron4.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Casserole
•Baking Sheet with Baking Paper
•Potato Masher
Cooking Steps
1
- Preheat the oven to 200°C.
- Peel or thoroughly wash the potatoes and roughly chop. Transfer to a pot or saucepan and cover with water, then boil for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
- In the meantime finely chop the onion. Finely dice the courgette.
- Heat a drizzle of olive oil in a deep frying pan over medium high heat and fry the onion and courgette for 3-4 minutes.
2
- Reduce the heat and gradually add the spinach, tearing it directly into the pan.
- Place the Greek style cheese on a parchment lined baking sheet and season with a drizzle of olive oil, half of the Greek-style herb mix and the honey.
- Bake the cheese in the oven for 6-8 minutes or until golden brown around the edges.
3
- Roughly chop the green olives.
- Mash the potatoes with a knob of butter and a splash of the cooking liquid as preferred.
- Stir in and mash through the vegetables, the mustard, dried oregano, olives, the rest of the Greek-style herbs and season to taste with salt and pepper.
4
- Roughly chop the salted almonds
- Top the mashpot with the baked feta and garnish with the salted almonds.
