Spinach And Potato Casserole W Feta Cheese 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.

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 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.

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Grease a 9-by-13-inch (3-quart) casserole dish with oil.
• Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
• Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
• Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
• In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
• Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

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.

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.

SPINACH & FETA SAUTE

Steps:

• In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

IMPOSSIBLY EASY SPINACH AND FETA PIE

Steps:

• Heat oven to 400°. Grease pie plate, 9x1 1/4 inches. Mix spinach, cheese and onions in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

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.