Spinach-Feta Supper Spuds — Three Many Cooks

Ingredients

• 3 large Idaho potatoes (12 ounces each)
• ½ teaspoon, plus 2 tablespoons olive oil
• ½ teaspoon kosher salt
• 2 packages (10 ounces each) frozen spinach, thawed and squeezed dry, ¾ cup liquid reserved
• ¾ cup each: spinach liquid and evaporated milk (2% or regular)
• 3 large garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 thin-sliced scallions
• ¼ cup chopped fresh dill
• Ground black pepper
• ¾ cup crumbled feta, divided