Spinach Pesto Potato Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Mash boiled, steamed, or baked potatoes-hot or cold. If making ahead, cover and chill casserole up to 1 day; bake 55 minutes before adding nuts. Ingredients:
2 cups packed washed spinach leaves |
1 1/2 cups firmly packed parsley |
2 cloves garlic |
1/4 cup olive or salad oil |
1 teaspoon grated lemon peel |
1 package (8 oz.) cream cheese |
2 large eggs |
about 8 cups unseasoned mashed potatoes |
1/3 cup pine nuts |
Directions:
1. In a food processor or blender, smoothly purée spinach, parsley, garlic, oil, and lemon peel.
2. With a mixer, beat cream cheese until fluffy, adding 1 egg at a time. Add potatoes and mix well.
3. Spread potato mixture in a shallow 3- to 3 1/2-quart casserole. With the tip of a knife, impress shallow stripes or a lattice in potatoes, and spoon spinach mixture into these depressions.
4. Cover casserole tightly. Bake in a 375° oven until hot in center, about 35 minutes. Uncover and sprinkle nuts onto potatoes; bake 10 minutes more.
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