Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Grape | 1/2 cup (76g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 24 small new potatoes
- 3/4 cup feta cheese
- 1/2 cup pine nuts, toasted
- 1/4 cup pitted chopped green olives
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. dried currants
- 1 tsp. finely grated lemon peel
- 1/2 tsp. dried oregano
- 1/2 tsp. freshly ground pepper
- 48 leaves fresh parsley for garnish
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Directions
1. Cut thin slice off top and bottom of each potato. Cut each potato crosswise in half. In large saucepan, combine potatoes with salted cold water to cover. Bring to a boil. Reduce heat to medium and simmer until potatoes are tender when pierced with fork, 10 to 15 minutes. Be careful not to overcook. Drain and set aside to cool.
2. Meanwhile, in small bowl, crumble feta with fork. Add pine nuts, olives, oil, currants, lemon peel, oregano and pepper. Mix well.
3. To assemble, with spoon or melon baller, scoop out center from each potato half. Fill each with heaping teaspoon feta mixture. Garnish with parsley.
Do ahead: The feta mixture can be made up to 2 days ahead and refrigerated, but don't add pine nuts until the last minute. Bring the mixture to room temperature before stuffing potatoes. The potatoes can be stuffed up to 4 hours in advance.