Roast partridge stuffed with spinach and feta
Try this flavoursome roast partridge stuffed with spinach, grapes. Serve with accompaniments such as roasted potatoes and dill yoghurt for extra texture.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Roasting pan
- Oven
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Butcher's twine
- Refrigerator
- Serving platter
Ingredients
- 1 white onion, peeled and thinly sliced
- 2 garlic cloves, peeled and thinly sliced
- 3 tsp oregano, chopped
- 2 tbsp olive oil
- 8 tbsp wilted spinach or greens, finely chopped
- 8 large green olives, de-stoned and roughly chopped
- 80g (24⁄5oz) feta cheese
- 100ml (31⁄2fl oz) olive oil
- 400g (14oz) waxy potatoes, cut into wedges
- 150ml (5fl oz) water
- 3 garlic cloves, peeled and finely chopped
- 2 dsp dried oregano
- Juice of half a lemon
- 300ml (101⁄2fl oz) Greek yoghurt
- 3 tbsp chopped dill
- 1 clove crushed garlic
- 1 tbsp lemon juice
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