Greek Lentil Stuffed Sweet Potatoes with Spinach, Feta and Lemon-Dill Yogurt
Vegetarian stuffed sweet potatoes filled with garlicky oregano lentils, wilted spinach and feta, then topped with a cool lemon-dill Greek yogurt sauce.
- Prep
- 15 min
- Cook
- 60 min
- Serves
- 4
Greek Lentil Stuffed Sweet Potatoes with Spinach, Feta and Lemon-Dill Yogurt is a vegetarian lunch recipe made with medium sweet potatoes (about 8 oz each), olive oil, salt. It takes 75 minutes of hands-on time, serves 4, and each serving has 422 calories, 19 g of protein and 9 g of fiber.
These vegetarian stuffed sweet potatoes get a Greek-style filling: green lentils simmered until just tender, then tossed with sautéed onion, garlic, oregano and a big handful of spinach. A squeeze of lemon and salty feta balance the sweet potato's sweetness. The lemon-dill yogurt keeps the whole plate fresh. The lentils cook while the potatoes bake, so most of the hour is hands-off.
Ingredients
Sweet potatoes
- 4 medium520 gmedium sweet potatoes (about 8 oz each), scrubbed
- 1 tsp4.5 golive oil, for rubbing the skins
- ¼ tsp1.5 gsalt
Lentil filling
- ¾ cup144 gdried green lentils, rinsed and picked over
- 3 cups711 gwater, for cooking the lentils
- 1 0.2 gbay leaf (optional)
- 2 tbsp27 golive oil
- 1 small70 gred onion, finely diced
- 3 cloves9 ggarlic, minced
- 1½ tsp1.5 gdried oregano
- 5 oz142 gbaby spinach, roughly chopped
- 1 tsp2 glemon zest
- 1 tbsp15 gfresh lemon juice
- ¾ tsp4.5 gsalt
- ¼ tsp0.6 gblack pepper
- ½ cup75 gfeta, crumbled
Lemon-dill yogurt
- ¾ cup170 gplain Greek yogurt
- 2 tbsp1.8 gfresh dill, finely chopped
- 1 tbsp15 gfresh lemon juice
- 1 small clove2 ggarlic, grated
- 1 tsp4.5 golive oil
- 1 pinch0.4 gsalt
To serve
- ¼ cup38 gfeta, crumbled, for topping (optional)
- 1 tbsp0.9 gextra dill sprigs (optional)
- 1 pinch0.2 gred pepper flakes (optional)
Kit: rimmed baking sheet, parchment paper, medium saucepan, large skillet, small bowl
Tips
- Pick sweet potatoes that are about the same size and shape so they finish baking together. Long, thin ones cook faster than stubby, thick ones.
- Drain the lentils thoroughly. Leftover water makes the filling soggy and dulls the lemon.
- For crisp, golden feta on top, put the stuffed potatoes back in the oven and broil for 2–3 minutes before adding the yogurt. Watch closely so they don't burn.
Swap ideas
- Use 2 cups cooked or canned lentils (drained and rinsed) instead of dried green lentils
- Saves about 20 minutes of simmering. The filling will be a little softer.
- Use chopped kale instead of spinach
- Gives a sturdier, chewier green. Cook it 3–4 minutes with a splash of water until tender.
- Use fresh mint or parsley instead of dill in the yogurt
- Mint makes the sauce brighter and cooler. Parsley gives a milder, grassier flavor.
- Add ½ cup halved cherry tomatoes and a few chopped Kalamata olives to the filling
- Makes the filling juicier and briny, closer to a Greek salad.
The numbers
Nutrition per serving
422kcal per serving
Everything else · 4 servings per recipe
- Saturated fat
- 4.4 g 22%
- Sugars
- 8.8 g
- Sodium
- 959 mg 42%
- Potassium
- 1007 mg 21%
- Calcium
- 252 mg 19%
- Iron
- 4.6 mg 26%
- Vitamin C
- 21 mg 24%
- Vitamin B12
- 0.54 µg 23%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program), Oil, olive, salad or cooking, Salt, table, Lentils, raw, Beverages, water, tap, drinking, Onions, raw, Garlic, raw, Spices, oregano, dried, Spinach, raw, Lemon peel, raw, Lemon juice, raw, Spices, pepper, black, Cheese, feta, Yogurt, Greek, plain, lowfat, Dill weed, fresh
Method
Heat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment. Prick each sweet potato 4–5 times with a fork, rub with 1 tsp olive oil and ¼ tsp salt, and set on the sheet.
Bake the sweet potatoes until a knife slides into the thickest part with no resistance and the skins look slightly puffed, 45–60 minutes depending on size. Syrupy juices bubbling out at the ends are a good sign.
While the potatoes bake, put the rinsed lentils, 3 cups water and bay leaf in a saucepan. Bring to a boil, then lower the heat and simmer, uncovered, until tender but still holding their shape, 18–25 minutes. Start tasting at 15 minutes. Drain well and discard the bay leaf.
Make the yogurt sauce: stir together the Greek yogurt, dill, 1 tbsp lemon juice, grated garlic, 1 tsp olive oil and a pinch of salt. Thin with 1–2 tsp water if you want it drizzly. Chill until serving.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the red onion and cook, stirring now and then, until soft and translucent, 5–6 minutes. Add the minced garlic and oregano and stir until fragrant, about 30 seconds.
Add the drained lentils, ¾ tsp salt and the pepper and stir for 2 minutes to warm through. Add the spinach a handful at a time, stirring until it has just wilted, 1–2 minutes. Take the pan off the heat and stir in the lemon zest, 1 tbsp lemon juice and ½ cup feta. Taste and add more salt or lemon if needed.
Split each baked sweet potato lengthwise, leaving the bottom skin intact. Gently fluff the flesh with a fork and season it with a pinch of salt. Pile the lentil filling generously into each potato.
Top with the remaining feta, a spoonful of lemon-dill yogurt, extra dill and red pepper flakes if you like. Serve warm, with the rest of the yogurt on the side.
Storage: Store the baked sweet potatoes, lentil filling and yogurt sauce in separate airtight containers in the fridge for up to 4 days. Reheat the potatoes and filling in a 375°F oven for 15 minutes or in the microwave until hot, then stuff and top with the cold yogurt sauce. The yogurt sauce does not freeze well.
Questions
- How much protein is in greek lentil stuffed sweet potatoes with spinach, feta and lemon-dill yogurt?
- Each of the 4 servings has 19 g of protein, 9 g of fiber and 422 calories, calculated from USDA FoodData Central values for every ingredient.
- Is greek lentil stuffed sweet potatoes with spinach, feta and lemon-dill yogurt vegan?
- No, it's vegetarian rather than vegan because it contains feta and plain Greek yogurt and feta. Everything else in it is plant-based.
- How long does greek lentil stuffed sweet potatoes with spinach, feta and lemon-dill yogurt take to make?
- 15 minutes of prep and 60 minutes of cooking, so 75 minutes of hands-on time.
- Can you make greek lentil stuffed sweet potatoes with spinach, feta and lemon-dill yogurt ahead?
- Store the baked sweet potatoes, lentil filling and yogurt sauce in separate airtight containers in the fridge for up to 4 days. Reheat the potatoes and filling in a 375°F oven for 15 minutes or in the microwave until hot, then stuff and top with the cold yogurt sauce. The yogurt sauce does not freeze well.
- What can I substitute in greek lentil stuffed sweet potatoes with spinach, feta and lemon-dill yogurt?
- Use 2 cups cooked or canned lentils (drained and rinsed) instead of dried green lentils — saves about 20 minutes of simmering. the filling will be a little softer.. Use chopped kale instead of spinach — gives a sturdier, chewier green. cook it 3–4 minutes with a splash of water until tender.. Use fresh mint or parsley instead of dill in the yogurt — mint makes the sauce brighter and cooler. parsley gives a milder, grassier flavor.. Add ½ cup halved cherry tomatoes and a few chopped Kalamata olives to the filling — makes the filling juicier and briny, closer to a greek salad..
- Does greek lentil stuffed sweet potatoes with spinach, feta and lemon-dill yogurt contain gluten or nuts?
- None of the ingredients are a source of gluten, tree nuts or peanuts. That is a statement about the ingredient list, not a guarantee about the brands you buy — always read the labels if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 9, 2026 ·Mediterranean
