Sweet potato pan-fry with feta and spinach

Sweet potato pan-fry with feta and spinach: a quick, well-rounded one-pan dish with sweet potato, baby spinach, red onion and tangy feta.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 450 kcal per serving
• Protein: 18 g
• Fat: 18 g
• Carbs: 55 g

Ingredients

• 1 sweet potato
• 1 red onion
• 150g baby spinach
• 100g feta cheese
• 1 tbsp olive oil
• Pepper
• Salt
• 1 tsp dried oregano

Method

You’ll need: frying pan · chopping board · knife

1. Peel the sweet potato and cut it into cubes. Cut the red onion into thin strips.
2. Heat the olive oil in a large frying pan and fry the sweet potato and red onion over a medium heat until the sweet potato is soft and lightly coloured.
3. Season with oregano, salt and pepper. Add the baby spinach and cook only until it just wilts.
4. Take the pan off the heat and crumble the feta roughly over the top. Fold everything in gently so the feta warms through but keeps its texture.
5. Taste briefly and round off with a little pepper or oregano if needed.
6. Serve hot straight away.

Good to know

This is the kind of meal I especially like on long days: warm, uncomplicated and still really well-rounded. The pan-fry is on the table quickly and tastes pleasantly savoury.

Swaps

Feta → goat's cheese (similarly tangy, often a little creamier). Baby spinach → kale (more bite and more fibre). Sweet potato → Hokkaido squash (mild, with fibre and easy to cook). Olive oil → ghee (stable at high heat, with a fuller flavour).

Allergens

Contains milk from the feta. It usually suits children if seasoned moderately, and it's fine during pregnancy as long as you use pasteurised feta.