Ingredients for Potato Casserole With Spinach And Feta
- 2 lbs Yukon Gold potatoes
- 1/2 cup (1 stick) unsalted butter
- Light Sour Cream
- 1 teaspoon salt
- Black Pepper
- Spinach
- Reduced Fat Feta Cheese
- 2 cloves minced garlic
- 1/4 cup grated Parmesan cheese
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How to Make Potato Casserole With Spinach And Feta
- Peel and halve 2 lbs Yukon Gold potatoes. Place in a bowl of cold water.
- Drain potatoes and place in a large saucepan. Cover with hot water.
- Bring to a boil, then reduce heat and simmer gently, partially covered, for 20-30 minutes, or until potatoes are tender.
- Mash potatoes thoroughly using a potato masher.
- Stir in 1/2 cup (1 stick) unsalted butter, 1 cup sour cream, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Preheat oven to 350°F (175°C).
- Butter a 9x13 inch baking dish.
- Wash 10 oz fresh spinach leaves thoroughly.
- Wilt spinach: Microwave on high for 2-3 minutes, covered, or sauté in a pan over medium heat for 5 minutes, until wilted.
- Squeeze out excess water from spinach. Coarsely chop and place in a medium bowl.
- Add 2 cloves minced garlic and 4 oz crumbled feta cheese to the spinach. Mix well.
- Gently fold the spinach mixture into the mashed potatoes.
- Spoon the potato mixture into the prepared baking dish, swirling the top slightly.
- Sprinkle 1/4 cup grated Parmesan cheese over the top.
- Bake uncovered for 40-50 minutes, or until golden brown and a knife inserted in the center comes out warm.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
14g
Fat
29g
Carbs
26g
