Passover Potato Casserole

Total Time
Prep 35 mins
Cook 15 mins

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

Ingredients Nutrition


  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.


Most Helpful

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!

Kumquat the Cat's friend August 14, 2006

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