Greek Style Potato Spinach Casserole Food

SPINACH, FETA, AND POTATOES AU GRATIN

Steps:

• Preheat oven to 375 degrees.
• Rub a 13x9 baking dish with butter.
• Layer half of the potato slices in dish, overlapping slightly.
• Spread the spinach on top of the potato slices.
• Add the crumbled feta cheese over the spinach
• Layer the rest of the potato slices on top.
• In a separate mixing bowl, whisk together the heavy cream, eggs, and salt and pepper.
• Pour the cream mixture into dish to cover potatoes; cover with foil.
• Bake for 40 minutes, or until potatoes are tender when pierced with a fork.
• Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes.
• Let rest 15 minutes before cutting and serving.

GREEK-STYLE POTATO-SPINACH CASSEROLE

Steps:

• Heat oven to 350°F.
• Microwave potatoes as directed on package. (Do not mash.)
• Meanwhile, mix cream cheese, yogurt, egg and lemon juice in medium bowl until blended. Add spinach, olives and Greek seasoning; mix well.
• Place potatoes in medium bowl. Add butter, milk and pepper; mash until ingredients are well blended and potatoes are mashed to desired consistency. Spread onto bottom of 9-inch square pan sprayed with cooking spray; cover with cream cheese mixture. Top with feta.
• Bake 25 to 30 min. or until heated through.

POTATO SPINACH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
• Bake for 15 minutes. Top with cheese and bake 5 minutes longer.

GREEK SPINACH BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.

GREEK POTATO CASSEROLE

Steps:

• In a large bowl, combine the first 8 ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish. , Combine topping ingredients; sprinkle over casserole., Bake, uncovered, at 350° until golden brown, 40-45 minutes.

LEMONY GREEK CHICKEN, SPINACH AND POTATO STEW

Steps:

• In a large pot or Dutch oven, warm the oil over high heat. Add the onion, garlic and salt and cook, stirring, until the onion and garlic are softened and just starting to brown, 5 minutes. (Decrease the heat to medium-high if necessary to prevent scorching.)
• Decrease the heat to medium-high and add the chicken, rosemary, oregano, red-pepper flakes and several generous grinds of black pepper. Cook, breaking up the chicken into crumbles, until the meat starts to lose its translucent pinkness and is turning white, about 2 minutes. Add the potatoes and stir well to combine. Add the chicken broth and half the lemon juice, scraping up any browned bits on the bottom. Bring to a rolling boil and then lower the heat to maintain a very brisk simmer. Simmer until the potatoes are nearly tender, 15 minutes.
• Add the spinach and dill, to taste. Continue to simmer briskly until the potatoes are tender, about 5 minutes more. Taste and add some or all of the remaining lemon juice, as well as more salt and pepper, if desired. Serve in bowls topped with feta and crushed pita chips.

GREEK STYLE POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
• Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.