Spinach & Feta on a Potato Bed |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A recipe from my early cooking days. I still enjoy it, but now I use fresh garlic, onion, nutmeg, and Parmesan-Reggiano. This can be a vegetarian main dish or side dish. Ingredients:
12 ounces baking potatoes, unpeeled, coarsely shredded |
3 eggs, beaten |
1 (10 ounce) package frozen chopped spinach, thawed and drained well |
6 ounces feta cheese, crumbled |
1/2 cup ricotta cheese |
1/2 cup nonfat milk |
1/8 teaspoon garlic powder |
2 tablespoons minced onion flakes |
1/4 teaspoon ground nutmeg |
1 ounce grated parmesan cheese |
4 teaspoons butter |
pepper |
Directions:
1. Preheat oven to 375 degrees F.
2. Spray ot lightly oil an 8-inch baking dish.
3. Spread potatoes evenly in pan.
4. In a large bowl, combine eggs, spinach, feta, ricotta, milk, garlic powder, onion flakes, and nutmeg; mix well.
5. Pour evenly over potatoes.
6. Dot with butter.
7. Bake, uncovered, 40 minutes, until golden brown.
8. Cool 5 minutes before serving.
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