Passover Potato Casserole

Passover Potato Casserole

czwartek, 13 lutego 2014

Passover Potato Casserole

Time: 50 mins

Ingredients

• 6 medium baking potatoes (about 2 pounds)
• 1/2 cup plain low-fat yogurt
• 2 tablespoons margarine or 2 tablespoons butter
• 1/4-1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• 2 eggs, beaten
• 3/4 cup herbed feta cheese or 3/4 cup plain feta cheese
• 1/4 cup water
• 1 (10 ounce) package prewashed spinach
• 1/4 teaspoon paprika

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.