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

Ingredients

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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