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

    Spinach Potato and Feta Bake. Photo by Karen67

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Kittencalskitchen's Note:

    This is like a kicked-up potato kugel... make certain to squeeze out any excess moisture in the shredded potatoes before mixing them in with the other ingredients, you can even shred the potatoes a day ahead and leave them sit in cold water in the fridge overnight. You will love this!

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    Units: US | Metric


    1. 1
      Set oven to 350 degrees.
    2. 2
      Butter a shallow 2-quart casserole dish.
    3. 3
      Squeeze out as much moisture from the spinach as possible with your hands; set aside.
    4. 4
      Drain the potatoes from the cold water and squeeze out any excess water with your hands, and place the potatoes into a large bowl.
    5. 5
      To the potatoes add in eggs, 1/4 cup melted butter, salt, pepper, chopped onion, parsley, garlic powder (if using) and dill; mix well to combine.
    6. 6
      Transfer HALF of the mixture into the prepared baking dish.
    7. 7
      Top/sprinkle with all of the spinach, and then the feta.
    8. 8
      Top/spread with remaining potato mixture.
    9. 9
      Cover with foil and bake for about 30 minutes.
    10. 10
      Uncover and sprinkle with Parmesan cheese and dot with butter, place back in oven covered or uncovered (if you prefer a crispy top on your casserole then leave uncovered).
    11. 11
      Bake for another 30 minutes.
    12. 12

    Ratings & Reviews:

    • on July 17, 2007


    • on April 06, 2007


      What a refreshing change from regular kugel. I made a half batch using 10 oz of frozen spinach, 2 medium potatoes (unpeeled) 2 eggs and 2 tiny onions. Everything else was pretty close to half the original. I skipped the potatoes in water step, but did put the onions through the food processor before the potatoes, and sprinkled a tsp of lemon juice over the top. This did a pretty good job at keeping the potatoes from turning grey before they got into the oven. I would say that a half recipe which filled a deep dish pie plate to the brim, would easily serve 6 if you made this as a side dish and not your entree. I would highly recommend freshly grated parmesan and cooking it uncovered for the last 30 minutes. I loved the crunchy top!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spinach Potato and Feta Bake

    Serving Size: 1 (297 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 457.1
    Calories from Fat 220
    Total Fat 24.5 g
    Saturated Fat 14.8 g
    Cholesterol 170.9 mg
    Sodium 621.1 mg
    Total Carbohydrate 44.3 g
    Dietary Fiber 7.8 g
    Sugars 4.3 g
    Protein 18.2 g

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