SPANAKOPITA WITH OREGANO-DUSTED POTATO WEDGES

Our delicious Greek-inspired Spanakopita creates the perfect light-meal pairing with crispy potato wedges combined with cherry tomatoes, crumbled feta and vinegar, then flavored with a dusting of dried oregano.

Ingredients

• 12 pieces Cuisine Adventures Spanakopita
• 1 bag (750g) frozen potato wedges, plain
• 24 cherry tomatoes, halved
• 1/2 cup crumbled feta
• 1/4 cup Kalamata olives, sliced
• 2 tbsp red onion, diced
• 2 tbsp (30 ml) red wine vinegar
• 4 tbsp, divided (60ml) olive oil
• 1 tsp dried oregano
• To taste Kosher salt
• To taste black pepper, ground

Preparation Instructions

1. Cook the Spanakopita according to the packaging instructions.
2. Place potato wedges on separate baking sheet and cook with spanakopita until crispy.
3. In the meantime, combine tomatoes, feta, olives, onion, vinegar, and 2 tbsp of olive oil. Toss to combine and set aside to marinate for 5 minutes.
4. Remove potato wedges from the oven and toss with remaining olive oil and oregano.
5. Place Spanakopita on a plate top with marinated tomatoes. Serve with potato wedges.