Chatelaine Recipes - Creamy potato casserole with spinach and feta

Published by Chatelaine on 1/1/1995

Youth pastor Pam Thompson of Calgary pleases her congregation, young and old, with this flavorful casserole.

Cooking time 20 minutesPreparation time 25 minutesMicrowaving Time 2 minutesBaking Time 40 minutes

Makes 10 servings

Rating

0/5

(0)

12 potatoes, about 5 lbs (2.5 kg)
2 tbsp ( 30 mL) butter
3/4 cup ( 175 mL) light or regular sour cream
1/2 tsp ( 2 mL) salt
1/4 tsp ( 1 mL) black pepper
10 oz ( 284 g) pkg spinach or 2 bunches fresh spinach, or 300g pkg frozen spinach, thawed and squeezed
2 cups ( 500 mL) crumbled light or regular feta cheese, about 8 oz (250 g)
1 large garlic clove, minced
1/2 cup ( 125 mL) freshly grated Parmesan cheese

Peel potatoes. Cut in half and drop into cold water. Drain and place in a large saucepan. Cover with hot water. Cover saucepan and bring to a boil. Then reduce heat and continue boiling gently, partially covered, until potatoes are very tender, from 20 to 30 minutes. Drain. Mash with a potato masher. Stir in butter, sour cream, salt and pepper.
Preheat oven to 350F (180C). Butter a 10 cup (2.5 L) casserole dish or 9x13 inch (3 L) baking dish. Wash fresh spinach leaves. Place wet leaves in a microwave-safe dish. Cover and microwave on high until just wilted, from 2 to 3 minutes. Or place in a wide saucepan and stir over medium heat just until wilted, about 5 minutes. When cool enough, squeeze handfuls of spinach until dry. Coarsely chop and place in a medium-size bowl. Stir in feta and garlic.
Stir spinach mixture into potatoes. Spoon into buttered dish, swirling top slightly. Sprinkle with Parmesan. Bake, uncovered, in centre of 350F (180C) oven until golden and a knife inserted in centre feels warm, from 40 to 50 minutes.

Nutrients per serving