Description
A comforting and nutritious casserole featuring layers of Yukon Gold potatoes, vibrant spinach, and tangy Greek feta, perfect for family gatherings.
Ingredients
Scale
- 2 1/2 pounds Yukon Gold potatoes, peeled and halved
- 8 ounces spinach
- 2 tablespoons water
- 1/4 cup extra virgin olive oil
- 2 cloves peeled garlic
- 2 tablespoons sliced green onions
- 2 teaspoons lemon zest
- 1 1/2 teaspoons kosher salt, to taste
- 1/2 teaspoon freshly ground black pepper, to taste
- Cayenne pepper, to taste
- 1 large egg
- 6 ounces Greek feta, crumbled, divided
- 1/4 cup fresh mint leaves
Instructions
- Place potatoes in a large pot and cover with salted water; bring to a boil.
- Reduce heat to medium-low and simmer until barely tender, about 15 minutes.
- Drain well and allow to cool to room temperature.
- Add spinach to a dry saucepan over medium-high heat and wilt for 1 to 2 minutes.
- Transfer wilted spinach to a high container and add water, olive oil, garlic, green onions, lemon zest, salt, pepper, cayenne, egg, half of the feta, and mint leaves.
- Puree using an immersion blender until well combined.
- Preheat the oven to 400°F (200°C).
- Slice potatoes into 1/4-inch thick rounds and place in a bowl.
- Pour spinach mixture over potatoes and toss to coat.
- Transfer mixture to a baking dish, smooth the top, and sprinkle with remaining feta.
- Bake for 35 to 45 minutes until the edges of the feta start to turn golden.
- Let rest for 10 minutes before serving.
Notes
For creamier texture, consider adding a splash of heavy cream to the spinach mixture. Experiment with greens like kale or Swiss chard for different flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 70mg