Greek style roast partridge stuffed with spinach, grapes and feta partridge is great served with greek-style roasted potatoes and dill yoghurt for extra flavour.

Roast partridge stuffed with spinach, grapes and feta enjoys a hefty nod to Greek cuisine. Stuffing a bird is a great way to incorporate more unusual flavours in to game. Besides stuffing your partridge, there are many other great ways to cook it, take a look at our 10 best partridge recipes.


Serves 4

■ 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

Greek-style potatoes with oregano and lemon
■ 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

Dill yoghurt
■ 300ml (101⁄2fl oz) Greek yoghurt
■ 3 tbsp chopped dill
■ 1 clove crushed garlic
■ 1 tbsp lemon juice

Gently fry the onion, garlic and 2 tsp of the oregano in the olive oil. Once softened, add the spinach, olives, feta and the rest of the oregano. Season with salt and pepper then leave to cool. Stuff, roll and cook the birds as described earlier and serve with roasted Greek-style potatoes and dill yoghurt.

To add some variation to your roast partridge stuffed with spinach, grapes and feta, add some Greek-style potatoes. Mix the olive oil with the potatoes and season. Lay them flat on a roasting tray and add the water. Cook for 30 minutes then stir in the garlic and 1 dsp of the oregano. Cook for a further 20 minutes, by which time the water should have evaporated and the potatoes turned golden. Just before serving, stir through the remaining oregano and the lemon juice.

For the dill yoghurt, whisk all the yoghurt ingredients together and season. Chill until the dish is ready to serve.