Passover Potato Casserole

READY IN: 50mins
Recipe by Brenda.

From Better Homes & Gardens. I used Garlic Herb Feta-Yum!

Top Tweak by Kumquat the Cat's friend

Very, very nice. The feta cheese makes it different than the usual potato and cheese casserole. Instead of herbed feta cheese I used a regular low fat but added various herbs (dill, chives and basil) to the potatoes. I used some egg substitute I had in the fridge instead of regular eggs. I also used an electric mixer as recommended, and that worked out quite well. This recipe is a great make-ahead recipe. I prepared this in the morning, then in the evening I preheated the oven, covered the dish and cooked for 30 minutes then uncovered and cooked for an additional 15 minutes. It turned out perfectly browned and dinner that evening was a snap. Very enjoyable meal, thanks!

Ingredients Nutrition

Directions

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

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