Spinach Potato and Feta Bake

Submitted by Kittencalrecipezazz

"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!"

 

• Ready In: 1hr 30mins
• Ingredients: 13
• Serves: 6-8

ingredients

• 2 (10 ounce) packages frozen chopped spinach, defrosted (or 2 pounds fresh cooked, drained and chopped)
• 6 -7 medium potatoes (coarsely shredded and soaked in cold water until ready to use)
• 3 large eggs, slightly beaten
• 1⁄4 cup melted butter
• seasoning salt or salt
• pepper
• 1⁄2 - 1 teaspoon garlic powder (optional, or use 1-2 teaspoons fresh minced garlic)
• 1 small onion, chopped
• 3 tablespoons chopped fresh parsley (can use 1 teaspoon dried)
• 1 tablespoon fresh finely chopped dill (can use 1/2 teaspoon dried dill)
• 1 cup feta cheese, crumbled (or to taste)
• 1⁄2 cup grated parmesan cheese (or to taste)
• 3 -4 tablespoons butter

directions

1. Set oven to 350 degrees.
2. Butter a shallow 2-quart casserole dish.
3. Squeeze out as much moisture from the spinach as possible with your hands; set aside.
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. 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. Transfer HALF of the mixture into the prepared baking dish.
7. Top/sprinkle with all of the spinach, and then the feta.
8. Top/spread with remaining potato mixture.
9. Cover with foil and bake for about 30 minutes.
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. Bake for another 30 minutes.
12. Delicious.

Reviews

[karen]

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!