Spinach And Potato Casserole W Feta Cheese Recipes

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CREAMY MASHED POTATO CASSEROLE WITH SPINACH AND FETA CHEESE

For all you potato lovers, this is a killer side dish, a must-try! Prep time includes boiling the potatoes.

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8



Creamy Mashed Potato Casserole With Spinach and Feta Cheese image

Steps:

  • Cook the poatoes in boiling water until very tender.
  • Mash with a potato masher or a fork.
  • In a large bowl, mix together the mashed potatoes with the butter, sour cream, salt and pepper.
  • Set the oven to 350 degrees.
  • Butter a 10 cup casserole dish.
  • Wash the fresh spinach leaves (if using fresh spinach).
  • Place the wet leaves in a microwave-safe dish; cover, and microwave on HIGH for 2-3 minutes, when cool, enough to handle, squeeze out all excess moisture.
  • Chop coarsley, and place in a medium-size bowl; stir in the feta cheese and the garlic.
  • Stir the spinach mixture into the potatoes.
  • Spoon the mixture into the prepared baking dish (swirling the top slightly to design).
  • Sprinkle with the grated Parmesan cheese.
  • Bake, uncovered in the center of the oven at 350 degrees about 40-50 minutes, or until the top is golden.

Nutrition Facts : Calories 571.7, Fat 23.6, SaturatedFat 15.3, Cholesterol 74.7, Sodium 787.8, Carbohydrate 72.2, Fiber 9.9, Sugar 5.6, Protein 20.9

5 lbs potatoes (about 12-13 potatoes)
2 -3 tablespoons butter
3/4 cup sour cream (light is okay)
salt and pepper
1 (300 g) package frozen spinach, thawed and squeezed dry or 1 (10 ounce) package fresh spinach
2 cups crumbled feta cheese, to taste
2 -3 cloves fresh minced garlic, to taste
1/2 cup grated parmesan cheese

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



Spinach and Potato Casserole W/ Feta Cheese image

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.

2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry or 2 lbs fresh spinach, cooked,chopped and squeezed dry
6 medium potatoes, peeled
3 eggs
1/4 cup butter, melted
1 teaspoon salt
pepper
2 tablespoons chopped onions
2 tablespoons chopped fresh parsley
1/2 teaspoon dried dill or 1 tablespoon fresh dill weed
8 -9 ounces feta cheese, crumbled
1/2 cup grated parmesan cheese
2 tablespoons butter

CHEESY SPINACH-POTATO EGG CASSEROLE

A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough to serve at a holiday brunch, the fact that you can prep it all the night before means that it is easy enough for everyday mornings, too.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 10



Cheesy Spinach-Potato Egg Casserole image

Steps:

  • Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
  • Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain their shape, about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1/2 teaspoons salt and nutmeg. Stir cooled potato mixture and half of cheese into eggs.
  • Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving.

3 tablespoons unsalted butter, plus more, softened, for brushing
1 onion, chopped (2 cups)
Kosher salt and freshly ground pepper
1 pound curly-leaf spinach, thick stems removed, sliced (8 packed cups)
2 teaspoons fresh thyme leaves
1 pound Yukon Gold potatoes, peeled and cut into a 1/2-inch dice (3 cups)
1 1/2 cups whole milk
12 large eggs
Scant 1/4 teaspoon freshly grated nutmeg
6 ounces fontina, coarsely grated (2 cups)

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



Spinach Potato and Feta Bake image

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.

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

POTATO CASSEROLE WITH SPINACH AND FETA

Make and share this Potato Casserole with Spinach and Feta recipe from Food.com.

Provided by Nimz_

Categories     Weeknight

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9



Potato Casserole with Spinach and Feta image

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.

Nutrition Facts : Calories 449.4, Fat 9.8, SaturatedFat 5.9, Cholesterol 27.6, Sodium 438.5, Carbohydrate 78.8, Fiber 10.4, Sugar 3.7, Protein 14.2

12 potatoes (about 5 lbs.)
2 tablespoons butter
3/4 cup light sour cream or 3/4 cup regular sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10 ounce) package spinach, thawed and drained
2 cups crumbled reduced-fat feta cheese or 2 cups regular feta cheese
1 clove garlic, minced
1/2 cup freshly grated parmesan cheese

POTATO, SPINACH, AND FETA GRATIN

Categories     Milk/Cream     Egg     Potato     Side     Bake     Vegetarian     Casserole/Gratin     Feta     Spinach     Gourmet

Number Of Ingredients 7



Potato, Spinach, and Feta Gratin image

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.

2 pounds russet (baking) potatoes (about 3 large)
2 pounds fresh spinach, washed well and the coarse stems discarded
1/2 pound Feta cheese
1 1/2 cups half-and-half
3 large eggs
1 1/2 teaspoons salt
3/4 teaspoon black pepper

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