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We often think of parsley as a finishing touch, but this recipe makes Greenfields dried parsley the star of the show. The potato nests act as crispy little cups, perfect for holding a creamy feta and yoghurt filling that’s laced with dried parsley. Finished with a drizzle of honey, they balance savoury, herby and sweet notes beautifully. Perfect as a dinner party starter, or even as an afternoon snack that feels gourmet but is surprisingly simple.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
400g potatoes, peeled and coarsely grated
2 tbsp olive oil
½ tsp Greenfields Himalayan Pink Salt (Fine)
100g feta cheese
75g Greek yoghurt
1 tsp Greenfields Dried Parsley
½ tsp Greenfields Cracked Black Pepper
1 tsp lemon juice
1 tbsp Greek honey (such as Greenfields Greek Blossom Honey)
Preheat the oven to 200°C (fan 180°C). Lightly oil a 6-hole muffin tin.
Squeeze excess water from the grated potatoes using a clean tea towel. Toss with olive oil and Himalayan Pink Salt.
Press the potato firmly into the muffin tin holes, shaping into little nests. Bake for 20–25 minutes until golden and crisp.
Meanwhile, mash the feta with yoghurt, dried parsley, cracked black pepper, and lemon juice until smooth and creamy.
Once the nests are baked, allow to cool slightly before spooning in the whipped feta mixture.
Drizzle with honey and sprinkle with a pinch more dried parsley before serving.
Calories: 210 kcal
Protein: 7 g
Fat: 10 g
Carbohydrates: 22 g
Fibre: 2 g
Salt: 0.7 g
These little potato cups are genius – the parsley and honey combo is a revelation!
The ingredients used in this recipe could also be used to create…
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