Vegetable Potato and Spinach Casserole

posted by Schmitty 05-01-99 3:46 AM

Potato and Spinach Casserole

2 packages (10 ounces each) frozen chopped spinach, defrosted, or 2 lbs fresh cooked, drained and chopped
6 medium potatoes
3 eggs
1/4 cup butter melted
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped onion
2 tablespoons chopped fresh italian parsley
1 tablespoon finely chopped fresh dill or 1/2 teaspoon dill weed
8 ounces feta cheese crumbled
1/2 cup grated parmesan cheese
2 tablespoons butter

Squeeze as much water as possible from spinach. Set spinach aside. Pell and shred potatoes. Mix potatoes with eggs, melted butter, salt, pepper, onion, parsley and dill.

Turn half of mixture into buttered shallow 2 quart casserole. Cover with all the spinach and feta. Top with remaining potato mixture. Cover and bake for 30 minutes.

Remove cover, sprinkle with Parmesan cheese and dot with 2 tablespoons butter. Bake 30 minutes longer.

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