Greek-Mexican fusionvegetarianvia groq
Crispy Potato Tostada with Citrusy Spanakopita
A twist on traditional Greek spanakopita, this version features crispy potato tostadas topped with a citrusy spinach and feta filling.
⏱35 min🍽4-6 servings📊easy
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Ingredients
- ●2 large potatoesthinly sliced
- ●4-6 tostadahomemade or store-bought
- ●1 package spanakopita fillingstore-bought or homemade
- ●1/2 cup feta cheesecrumbled
- ●2 tbsp lemon juicefreshly squeezed
- ●1 tsp olive oil
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Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Bake sliced potatoes for 15-20 minutes, or until crispy.
- 3
While potatoes are baking, preheat a large skillet over medium heat.
- 4
Add a small amount of olive oil to the skillet and sauté the spanakopita filling until heated through.
- 5
Add the lemon juice to the skillet and stir to combine.
- 6
To assemble the tostadas, place a few slices of the crispy potatoes on each tostada, followed by a spoonful of the spanakopita filling.
- 7
Top each tostada with crumbled feta cheese and serve immediately.