Spanakopita Potato Salad

Cook Time 1 hour

Servings 4

Ingredients

1kg potatoes, cut into 4cm pieces

1 tsp dried oregano

3 cloves garlic, skin on and bruised 

150g fetta, crumbled 

120g baby spinach

3 spring onions, chopped

Dressing 

1 tsp Dijon mustard 

1 lemon, zested and juiced

1 tbsp honey 

4 sprigs of dill, chopped

60ml extra virgin olive oil

Pinch chilli flakes

Salt and pepper

Method

Preheat the oven to 180°C.

Place the potatoes, oregano, garlic, a pinch of salt and a good splash of oil into a roasting dish. Toss everything together and spread it out evenly. Roast in the oven for 45-50 minutes, or until golden and crisp.

For the dressing, remove the garlic from its skin and mash it with a fork.  Add the remaining dressing ingredients and whisk everything together. Season to taste.

Cool the potatoes slightly, then place them in a large mixing bowl. Add the dressing and toss to coat the potatoes. Now add the fetta, spinach and spring onions and toss again before serving.