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    Castilian-Style Passover PotatoCasserole


    Source of Recipe


    Source: Better Homes and Gardens

    List of Ingredients




    6 medium baking potatoes (about 2 pounds)
    1/2 cup plain, low-fat yogurt
    2 tablespoons margarine or butter
    1/4 to 1/2 teaspoon salt
    1/8 teaspoon ground red pepper
    2 beaten eggs
    3/4 cup herbed feta cheese or plain feta cheese
    1/4 cup water
    1 10-ounce package prewashed spinach
    1/4 teaspoon paprika

    Recipe



    1. Peel and quarter potatoes. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy. Fold in 1/2 cup of the feta cheese.
    2. Preheat oven to 425 degrees F. 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.
    3. Spread half of the potato mixture into a light greased 2-quart rectangular baking dish. Laye spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika.
    4. Bake, uncovered, for 15 minutes or until top is lightly browned. Makes 8 side-dish servings

 

 

 


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