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    You are in: Home / Recipes / Potato Casserole with Spinach and Feta Recipe
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    Potato Casserole with Spinach and Feta

    Average Rating:

     8 Total Reviews

    Showing 1-8 of 8

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    • on August 11, 2011

      Ok, so let me start by saying my Mom and her siblings from out of country were at my place for dinner. I had never made this dish. I doubled it cause of the amount of guests I had and OH MY! SOOOO good! My Mom even hugged me for this dish. I made it in the morning, covered it and refrigerated it. Cooked it as directed and it was DIVINE. Thank you, I will be making this again and again:)

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    • on August 16, 2007

      I wasn't so thrilled with this recipe--It tasted like regular mashed potatoes. One of the good points about this is that it has spinach which is so good for you, but you cannot taste it, and therefore my 2 year old will eat it without a problem.

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    • on February 18, 2007

      The family enjoyed this recipe. I used less feta as I only had about 1 cup and I used asiago cheese instead of the parmesan.

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    • on January 11, 2006

      I actually made this to give to someone, so I just got to have a small taste, let me tell you this is a fabulous dish! I did reduce the feta slightly only because I was not making this for myself, this makes a huge casserole! I can't wait to make this again soon for my family! Thanks Nims!...Kitten:)

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    • on August 19, 2005

      Just love recipes with spinach and feta, and this recipe proved to be just as delicious as I’d hoped it might be. I increased the amount of garlic to 6 cloves – I usually do increase the garlic: personal preference – and I also added two leeks. I sautéed these in a nonstick pan until they had softened, then allowed them to cool before combining them with the feta and spinach. At this stage, I also added some dried herbs: thyme, marjoram and basil. Probably about a teaspoon of each. Then I followed the recipe exactly. A delicious blend of flavours. I’m so glad to have found this recipe, and I’ll be making it again. Thank you dcmac for posting it.

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    • on November 01, 2004

      This was tasty, and quite attractive. I cut the recipe in half (baked in an 8 in X 8 in dish), used frozen spinach, and it easily made four servings. Thanks for posting!

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    • on February 09, 2004

      This is a truly fabulous recipe!!! I cut the recipe down for 2 of us, used a handful of fresh spinach instead of frozen and used pre-grated parmesan from the cheese counter. It was not only a delicious casserole, it also used up some feta and sour cream that probably would have gone bad. Definitely a keeper, to be made time and time again.

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    • on October 13, 2003

      I think this is about to become our new favourite potato dish. It's so good, and quick and easy to make. We made a third of the recipe-4 potatoes, and a third of the block of spinach... for 3 of us and it could easily have fed 4. Just as we were about to start cooking, we realised there is no mention of where to add the sour cream and salt and pepper in the method. We used our brains and added them to the spinach/fetta cheese mix. Otherwise truly a 5 star recipe that reminds me of spanokapita (sp?)

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    Nutritional Facts for Potato Casserole with Spinach and Feta

    Serving Size: 1 (387 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 449.4
     
    Calories from Fat 88
    19%
    Total Fat 9.8 g
    15%
    Saturated Fat 5.9 g
    29%
    Cholesterol 27.5 mg
    9%
    Sodium 438.4 mg
    18%
    Total Carbohydrate 78.7 g
    26%
    Dietary Fiber 10.4 g
    41%
    Sugars 3.6 g
    14%
    Protein 14.2 g
    28%

    The following items or measurements are not included:

    reduced-fat feta cheese

    Detailed Nutrition Values About Nutrition Info
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