Castilian-Style Passover Potato Casserole

[Guest guest]

Castilian-Style Passover Potato Casserole

 

6 medium baking potatoes, about 2 pounds

1/2 cup plain, low-fat yogurt

2 tablespoons margarine or butter

1/4 to 1/2 teaspoon salt

1/8 teaspoon ground red pepper

2 beaten eggs

3/4 cup herbed feta cheese or plain feta cheese

1/4 cup water

1 10 ounce package prewashed spinach

1/4 teaspoon paprika

 

Peel and quarter potatoes. In a large saucepan cook

potatoes, covered, in a small amount of boiling water

for 25 minutes or until tender. Drain potatoes. Mash

drained potatoes with a potato masher or beat with an

electric mixer on low speed. Add yogurt, margarine or

butter, salt, and red pepper; beat just until

combined. Add eggs; beat with an electric mixer on low

speed for 1 minute or until fluffy. Fold in 1/2 cup of

the feta cheese.

Preheat oven to 425 degrees. In a 12-inch skillet

bring the 1/4 cup water to boiling; add spinach to

skillet. Toss spinach for about 1 minute or until

spinach is slightly wilted; drain. Press out excess

liquid. Coarsely chop spinach.

Spread half of the potato mixture into a light greased

2-quart rectangular baking dish. Laye spinach on top;

sprinkle with remaining feta cheese. Spread remaining

potato mixture on top and sprinkle with paprika.

Bake, uncovered, for 15 minutes or until top is

lightly browned. Makes 8 side-dish servings.