Whether you make it vegan, vegetarian, or sprinkle it with turkey bacon, this Greek version of a sweet potato is incredibly rich in nutritional value, making them the perfect ingredient to supercharge your meal.
Lather sweet potatoes with GEVOO, salt, black pepper and place on a parchment-lined baking sheet. Wrap the potato with parchment paper and then once again with aluminum foil. Bake for 40 minutes until soft.
In a medium saucepan, heat GEVOO and sauté scallions and baby spinach. Let cool. Next, add in feta cheese, oregano, salt, and black pepper. Set mixture aside.
Once cooked, slice the sweet potato in the shape of a cross and remove the skins. Add a few pads of butter and mash the inside of the potato making sure not to puncture the skin and make room for your filling. Generously stuff with your spanakopita filling.