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Greek Feta and Spinach Potato Casserole
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Try a Greek-inspired potato gratin with mint, spinach, and baked feta for a flavorful twist on classic casseroles.
Ingredients:
  • 2 1/2 pounds Yukon gold potatoes
  • 8 ounces spinach
  • 2 tablespoons water
  • 1/4 cup olive oil
  • 2 cloves peeled garlic
  • 2 teaspoons lemon zest
  • 1/2 teaspoon freshly ground black pepper to taste
  • 1 1/2 teaspoons kosher salt to taste
  • 6 ounces Greek feta, divided
  • 1/4 cup mint leaves
  • cayenne to taste
Instructions:
  • In a large pot, gently boil potatoes in salted water until they are just tender, approximately 15 minutes. Drain thoroughly and let cool to room temperature before using.
  • While the spinach wilts in a dry saucepan over medium-high heat, ensure to turn it continuously with tongs for 1 to 2 minutes to prevent burning. Next, transfer the wilted spinach to a tall container and add water, olive oil, peeled garlic, green onions, lemon zest, salt, pepper, cayenne pepper, egg, 1/2 of the feta cheese, and mint leaves. Use an immersion blender to puree until smooth.
  • Preheat your oven to 400°F (200°C).
  • Thinly slice potatoes and place them in a bowl. Pour the spinach mixture over the sliced potatoes and mix well to ensure every slice is nicely coated. Transfer the mixture to a shallow baking dish, spread it out evenly, and sprinkle the remaining feta cheese on top.
  • Bake the dish on the center rack in the preheated oven until the edges of the feta become golden, 35 to 45 minutes. Allow it to rest for 10 minutes before serving.

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