Spinach Feta On A Potato Bed Recipes

SPINACH, FETA, AND POTATOES AU GRATIN

Steps:

• Preheat oven to 375 degrees.
• Rub a 13x9 baking dish with butter.
• Layer half of the potato slices in dish, overlapping slightly.
• Spread the spinach on top of the potato slices.
• Add the crumbled feta cheese over the spinach
• Layer the rest of the potato slices on top.
• In a separate mixing bowl, whisk together the heavy cream, eggs, and salt and pepper.
• Pour the cream mixture into dish to cover potatoes; cover with foil.
• Bake for 40 minutes, or until potatoes are tender when pierced with a fork.
• Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes.
• Let rest 15 minutes before cutting and serving.

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.

FETA, SPINACH AND SWEET POTATO WRAP

Steps:

• I do this in the food processor, but mostly it's also easy by hand.
• Chop the spinach and the feta cheese together so they form an evenly blended mass.
• Peel and chop the sweet potatoes and put them in water to cover.
• Bring to the boil, and cook until just tender.
• Dice the bell peppers and onion and set aside.
• When the potatotes are done, drain and stir in the spread and the curry spices, basil, garlic powder and sweetener. Season with salt and pepper.
• Spread the spinach and feta mix on the tortillas, dividing it evenly and making a flat bed.
• Place the potato chunks on top spreading them out.
• Top with the diced peppers and onion.
• Fold in the sides of the tortilla toward the middle, leaving about 1/3 open space in the middle (no the sides do not touch). Fold the bottom third over the two sides and then continue on folding until the tortilla is closed.
• Tuck in loose side edges.
• Bake in the oven at 425F until the tortillas brown and puff.
• Serve after a brief cooling as a hefty lunch.

SPINACH AND POTATO CASSEROLE W/ FETA CHEESE

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.

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 ON A POTATO BED

Steps:

• Preheat oven to 375 degrees F.
• Spray ot lightly oil an 8-inch baking dish.
• Spread potatoes evenly in pan.
• In a large bowl, combine eggs, spinach, feta, ricotta, milk, garlic powder, onion flakes, and nutmeg; mix well.
• Pour evenly over potatoes.
• Dot with butter.
• Bake, uncovered, 40 minutes, until golden brown.
• Cool 5 minutes before serving.