Prep time: 20 mins | Cook time: 40 mins | Servings: 4-6
Ingredients
- 2 medium sweet potatoes, sliced into 1/4-inch rounds
- 2 yellow onions, sliced into rings
- 5 oz (about 4 cups) fresh baby spinach
- 4 oz feta cheese, crumbled
- 1/2 cup walnut halves, roughly chopped
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves (plus extra sprigs for garnish)
- 1/2 tsp red pepper flakes (optional)
- Salt and fresh cracked black pepper, to taste
Instructions
- Preheat & Roast Sweet Potatoes: Heat your oven to 400°F (200°C). Toss sliced sweet potatoes with 1.5 tbsp olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 20 minutes until slightly tender and browned.
- Caramelize Onions: Heat remaining 1.5 tbsp olive oil in a skillet over medium heat. Add onion rings with a pinch of salt. Cook low and slow for about 12-15 minutes, stirring occasionally until golden brown and soft. Add minced garlic for the final minute.
- Wilt Spinach: Add fresh spinach to the skillet with the onions and stir for 1-2 minutes until just wilted. Remove from heat.
- Assemble the Bake: In a greased 9×13 baking dish, layer the roasted sweet potato rounds, caramelized onion and spinach mixture, crumbled feta, and walnuts.
- Bake: Top with fresh thyme leaves and red pepper flakes. Return to the oven for 12-15 minutes until the feta is warm, walnuts are toasted, and everything is heated through. Serve hot.