SPINACH, FETA, AND POTATOES AU GRATIN
This easy Spinach, Feta, and Potato Au Gratin recipe is my comfort food. A simple potato casserole recipe that's perfect for anytime.
Provided by Katerina | Diethood
Categories Dinner
Time 2h
Number Of Ingredients 7
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.
Nutrition Facts : Calories 462 kcal, Carbohydrate 31 g, Protein 9 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 201 mg, Sodium 233 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
SPINACH POTATO AND FETA BAKE
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
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.
POTATO, SPINACH, AND FETA GRATIN
Categories Milk/Cream Egg Potato Side Bake Vegetarian Casserole/Gratin Feta Spinach Gourmet
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F. Oil an 8-inch-square (2-quart) baking dish lightly, line it with wax paper, and oil the paper lightly. Peel the potatoes and food processor fitted with a 2-mm. slicing disk slice the potatoes crosswise. (Alternatively, the potatoes may be sliced thin with a hand-held slicing device.) In a kettle of salted boiling water boil the potatoes for 7 minutes, or until they are just tender, drain them in a colander, and rinse them briefly under cold water. In the kettle cook the spinach in the water clinging to the leaves, covered, over high heat, stirring occasionally, for 2 minutes, or until it is wilted, drain it, and refresh it under cold water. Squeeze the water from the spinach by wringing it by handfuls in a kitchen towel, transfer it to the food processor fitted with the metal blade, and add the Feta. In a bowl whisk together well the half-and-half, the eggs, the salt, and the pepper, add half the custard to the spinach mixture, and pulse the motor of the processor until the mixture is coarse.
- Transfer the potatoes to the prepared baking dish and spread them in an evenly layer. Pour the remaining custard over the potatoes, shaking the dish slightly to distribute the custard evenly, and top the potatoes with the spinach mixture, smoothing the top. bake the gratin in the middle of the oven for 45 to 50 minutes, or until it is set in the middle, and let cool on a rack for 30 minutes. Run a knife around the side of the dish, invert the gratin onto a flameproof plate, and peel off the wax paper. Broil the gratin under a preheated broiler about 4 inches from the heat for 10 to 15 minutes, or until top is golden brown, and serve it cut into squares.
SPINACH AND POTATO CASSEROLE W/ FETA CHEESE
Make and share this Spinach and Potato Casserole W/ Feta Cheese recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees Grease a shallow 2-quart casserole dish.
- Squeeze as much as the water as possible from the spinach; set aside.
- Peel and shred the potatoes.
- Mix potatoes with the eggs, melted butter, salt, pepper, onion, parsley and dill.
- Transfer half of the potato mixture into the bottom of a greased casserole dish.
- Top with the spinach, then sprinkle the crumbled feta cheese over the spinach.
- Top with the remaining potato mixture.
- Cover, and bake for 30 minutes.
- Remove the casserole from the oven, uncover, and sprinkle with Parmesan cheese, and dot with 2-3 Tbsp butter.
- Bake uncovered for 25-30 minutes longer.
SPINACH-FETA CASSEROLE
I use this as a main dish casserole, side dish or as an appetizer--whatever the occasion calls for. If you prefer, you may also add 1 can of rotel tomatoes to the cheese-spinach mixture for a little zing.
Provided by ROMDI
Categories World Cuisine Recipes European Greek
Time 35m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
- Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
- Bake at 425 degrees F (220 degrees C) for 20 minutes.
Nutrition Facts : Calories 547.7 calories, Carbohydrate 31.8 g, Cholesterol 108.4 mg, Fat 37.7 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 22.9 g, Sodium 1164.1 mg, Sugar 2.9 g
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