Best 8 Potato Casserole With Spinach And Feta Recipes

POTATO AND SPINACH CASSEROLE

Steps:

• In a large bowl, combine all ingredients except cheese. Spoon into a greased 2-qt. casserole. Bake, uncovered, at 400° for 15 minutes. Top with cheese and bake 5 minutes longer.

POTATO SPINACH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
• Bake for 15 minutes. Top with cheese and bake 5 minutes longer.

POTATO CASSEROLE WITH SPINACH AND FETA

Steps:

• Peel potatoes, cut in half and drop into cold water.
• Drain and place in a large saucepan and cover with hot water.
• Cover Saucepan and bring to a boil.
• Reduce heat and continue boiling gently, partially covered until potatoes are tender, about 20 to 30 minutes. Mash with a potato masher. Stir in butter, sour cream, salt and pepper.
• Preheat oven to 350 degrees F.
• Butter a 9x13 inch baking dish. Wash fresh spinach leaves. Place wet leaves in a microwave-safe dish, cover and microwave on high until just wilted, from 2 to 3 minutes. Or place in a wide saucepan and stir over medium heat just until wilted, about 5 minutes. When cool enough, squeeze handfuls of spinach until dry. Coarsely chop and place in a medium size bowl.
• Combine the spinach, garlic and feta cheese.
• Stir spinach mixture into potatoes.
• Spoon into buttered dish swirling top slightly.
• Sprinkle with Parmesan cheese.
• Bake, uncovered until golden and a knife inserted in center feels warm, 40-50minutes.

SPINACH POTATO AND FETA BAKE

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

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-FETA CASSEROLE

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.

GREEK SPINACH BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.

GREEK-STYLE POTATO-SPINACH CASSEROLE

Steps:

• Heat oven to 350°F.
• Microwave potatoes as directed on package. (Do not mash.)
• Meanwhile, mix cream cheese, yogurt, egg and lemon juice in medium bowl until blended. Add spinach, olives and Greek seasoning; mix well.
• Place potatoes in medium bowl. Add butter, milk and pepper; mash until ingredients are well blended and potatoes are mashed to desired consistency. Spread onto bottom of 9-inch square pan sprayed with cooking spray; cover with cream cheese mixture. Top with feta.
• Bake 25 to 30 min. or until heated through.