Recipe

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• 4 russet potatoes
• 8 oz mushrooms (sliced )
• 9 oz frozen spinach
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• 8 oz feta cheese, crumbled

• 1 1. Preheat oven to 400. Bake potatoes about 50 minutes (until fork tender).
• 2 2. About ten minutes before potatoes are done, heat olive oil in large skillet. Add mushrooms. Cook until tender. (about 5 minutes) remove to large bowl.
• 3 3. Add more olive oil to skillet if needed. Add spinach (drained and defrosted) Heat through. Stir in vinegar.
• 4 4. Add spinach to mushrooms. Add feta. Feta will melt a little.
• 5 5. Cut an X in the potatoes. Fill X with spinach, mushroom, feta mixture.