Passover Potato Casserole

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Prep:

From Better Homes & Gardens. I used Garlic Herb Feta-Yum!

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Ingredients [?]

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  • add   1/2 cup plain low-fat yogurt
  • add   1/4 cup water
  • add   3/4 cup herbed feta cheese or plain feta cheese
  • add   1/4-1/2 teaspoon salt
  • add   2 tablespoons margarine or butter
  • add   1/4 teaspoon paprika
  • add   2 eggs
  • add   6 medium baking potatoes (about 2 pounds)
  • add   1 (10 ounce) package prewashed spinach
  • add   1/8 teaspoon ground red pepper

Instructions

  1. Peel and quarter potatoes.
  2. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes.
  3. Preheat oven to 425 degrees F.
  4. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed.
  5. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined.
  6. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy.
  7. Fold in 1/2 cup of the feta cheese.
  8. In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.
  9. Spread half of the potato mixture into a lightly greased 2-quart rectangular baking dish. Layer spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika.
  10. Bake, uncovered, for 15 minutes or until top is lightly browned.