Pinch Of Nom Baked Feta Food

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SPINACH POTATO AND FETA BAKE



Spinach Potato and Feta Bake image

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!

Provided by Kittencalrecipezazz

Categories     Spinach

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

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

Steps:

  • Set oven to 350 degrees.
  • Butter a shallow 2-quart casserole dish.
  • Squeeze out as much moisture from the spinach as possible with your hands; set aside.
  • Drain the potatoes from the cold water and squeeze out any excess water with your hands, and place the potatoes into a large bowl.
  • 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.
  • Transfer HALF of the mixture into the prepared baking dish.
  • Top/sprinkle with all of the spinach, and then the feta.
  • Top/spread with remaining potato mixture.
  • Cover with foil and bake for about 30 minutes.
  • 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).
  • Bake for another 30 minutes.
  • Delicious.

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