Passover Potato Casserole |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From Better Homes & Gardens. I used Garlic Herb Feta-Yum! Ingredients:
6 medium baking potatoes (about 2 pounds) |
1/2 cup plain low-fat yogurt |
2 tablespoons margarine or 2 tablespoons butter |
1/4-1/2 teaspoon salt |
1/8 teaspoon ground red pepper |
2 eggs, beaten |
3/4 cup herbed feta cheese or 3/4 cup plain feta cheese |
1/4 cup water |
1 (10 ounce) package prewashed spinach |
1/4 teaspoon paprika |
Directions:
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.
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