Description
A comforting casserole made with creamy potatoes, zesty feta, and vibrant spinach, baked to golden perfection.
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.
- Meanwhile, wilt spinach in a dry saucepan over medium-high heat, turning with tongs until tender.
- Transfer spinach to a high container.
- Add water, olive oil, garlic, green onions, lemon zest, salt, pepper, cayenne pepper, egg, half of the feta cheese, and mint leaves.
- Puree until well combined to achieve a luxurious texture.
- Preheat the oven to 400 degrees F (200 degrees C).
- Slice potatoes 1/4-inch thick and toss with the spinach mixture until well coated.
- Transfer to a baking dish, smooth the top, and sprinkle with the remaining feta cheese.
- Bake until edges of feta turn golden, about 35 to 45 minutes.
- Let rest for 10 minutes before serving.
Notes
Letting the casserole rest is key for it to set properly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg