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Ainsley Prater

@ains.prater

6 months ago

Photo by Ainsley Prater on May 10, 2026.

Photo by Ainsley Prater on May 10, 2026.

Photo by Ainsley Prater on May 10, 2026.

Photo by Ainsley Prater on May 10, 2026.

Photo by Ainsley Prater on May 10, 2026.

Photo by Ainsley Prater on May 10, 2026.

Photo by Ainsley Prater on May 10, 2026.

Photo by Ainsley Prater on May 10, 2026.

Photo by Ainsley Prater on May 10, 2026.

Photo by Ainsley Prater on May 10, 2026.

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Posted On: May 11th 2026, 03:26 am

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@brinley.puckett

brinley.puckett

@car.oline.j

@zg_johnson

@lucillmoss

@ruppharper

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clean up on aisle ate @kaos

Comments (21)

zg_johnson

6 months ago

zg_johnson

comment media

zg_johnson

6 months ago

zg_johnson

Twin kinda tuff but I'm definitely more stylish

madisonfleske

6 months ago

madisonfleske

comment media

ruppharper

6 months ago

ruppharper

Love that you posted brinley and I fan behavior

mallory.wilc

6 months ago

mallory.wilc

WOW YES CAPTION

car.oline.j

6 months ago

car.oline.j

wait fr last time dancing together what

car.oline.j

6 months ago

car.oline.j

okay serving

lucillmoss

6 months ago

lucillmoss

oh okay bc cleaning had a crew

lucillmoss

6 months ago

lucillmoss

andddd i swing my chain

annie_pirtle

6 months ago

annie_pirtle

wow what a good caption

emmaayers326

6 months ago

emmaayers326

Danggggg okay post 😜

brinley.puckett

6 months ago

brinley.puckett

come back

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Spanakopita-Inspired Baked Potatoes. If you love Greek spanakopita, you will definitely love this recipe! Inspired by the delicious filling of traditional Greek spinach pie, these baked potatoes are stuffed with spinach, creamy Greek yogurt, and feta cheese.

Ingredients

For the Baked Potatoes
• 4 large baking potatoes
• Extra virgin olive oil, for brushing
• Salt and freshly ground black pepper, to taste
• Dried oregano, to taste

For the Spinach Filling
• 10.6 oz (300 g) baby spinach leaves, whole
• 1 medium onion, finely chopped
• 2 spring onions, thinly sliced
• ½ leek, thinly sliced
• ¼ cup (60 g) extra virgin olive oil

For the Creamy Feta Mixture
• 7 oz (200 g) feta cheese, crumbled
• ¾ cup (200 g) Greek yogurt
• 2 tbsp (30 g) extra virgin olive oil
• Salt and freshly ground black pepper, to taste

To serve
• Fresh parsley, finely chopped
• Fresh dill, finely chopped

Instructions

Preheat the oven to 400°F (200°C).

• Wash the potatoes thoroughly and pat them dry. Brush with extra virgin olive oil, and season with salt, pepper, and dried oregano.
Place them on a baking tray and bake for approximately 1 hour and 15 min, or until the potatoes are beautifully golden on the outside and soft and tender inside.

• Heat the olive oil in a large frying pan over medium heat.
Add the chopped onion and sauté until softened. Add the spring onions and sliced leek, stirring for a few more minutes until tender and fragrant.
Add the whole baby spinach leaves and sauté for approximately 3–4 minutes, stirring occasionally, until wilted.

• In a large bowl, combine the Greek yogurt, crumbled feta cheese, and olive oil. Season with pepper and a little salt, keeping in mind that feta is already salty.
Add the spinach mixture and stir gently until everything is well combined.

• Once the potatoes are baked, carefully slice them without cutting all the way through. Gently press the sides to open them up.
Spoon a generous amount of the creamy spinach and feta filling into each potato. Sprinkle some chopped parsley and dill.

Enjoy warm with a chilled glass of Gratsi White Wine.

Get yours at @gratsiwine bio!

#spinachbakedpotato #greekcuisine🇬🇷

Cha..thappichutaaru 🤣🤣🤣

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