Ingredients for Passover Potato Casserole
- 2 lbs Yukon Gold potatoes
- 1 cup plain low-fat Greek yogurt
- 1/4 cup melted margarine or butter
- 1 tsp salt
- 1/4 tsp red pepper flakes
- 2 large eggs
- 1 cup crumbled feta cheese
- 1 inch water and 1/4 cup water
- 5 oz fresh spinach
- 1/2 tsp paprika
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Passover Potato Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Passover Potato Casserole
- Peel and quarter 2 lbs of Yukon Gold potatoes.
- In a large saucepan, cook potatoes in 1 inch of boiling water, covered, for 25 minutes, or until tender.
- Drain potatoes thoroughly.
- Preheat oven to 425°F (220°C).
- Mash drained potatoes with a potato masher or beat with an electric mixer on low speed.
- Add 1 cup Greek yogurt, 1/4 cup melted margarine or butter, 1 teaspoon salt, and 1/4 teaspoon red pepper flakes. Beat until just combined.
- Add 2 large eggs and beat with an electric mixer on low speed for 1 minute, or until fluffy.
- Fold in 1/2 cup of the crumbled feta cheese.
- In a 12-inch skillet, bring 1/4 cup of water to a boil.
- Add 5 oz of fresh spinach and toss for about 1 minute, or until slightly wilted.
- Drain spinach well in a colander, pressing out excess liquid.
- Coarsely chop the spinach.
- Spread half of the potato mixture into a lightly greased 2-quart rectangular baking dish.
- Layer the chopped spinach on top.
- Sprinkle with the remaining 1/2 cup of crumbled feta cheese.
- Spread the remaining potato mixture on top and sprinkle with 1/2 teaspoon paprika.
- Bake, uncovered, for 15-20 minutes, or until the top is lightly browned and heated through.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
8g
Fat
5g
Carbs
7g
