Posted by: Schmitty 06-17-99 1:39 PM
Potato and Spinach Casserole
2 packages (10 ounces each) frozen chopped spinach, defrosted or - 2 pounds fresh spinach cooked, drained and chopped
6 medium potatoes, peeled and shredded
3 eggs
1/4 cup butter melted
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped onion
2 tablespoons chopped fresh Italian parsley
1 tablespoon finely chopped fresh dill or 1/2 teaspoon dill weed
8 ounces Feta cheese crumbled
1/2 cup grated Parmesan cheese
2 tablespoon butter
Preheat oven to 350.
Squeeze as much water as possible from spinach; set spinach aside.
Mix potatoes with eggs, melted butter, salt, pepper, onion, parsley and dill.
Turn half of mixture into buttered shallow 2 quart casserole.
Cover with all spinach and feta. Top with remaining potato mixture.
Cover and bake for 30 minutes.
Remove cover, sprinkle with Parmesan cheese and dot with 2
tablespoons butter.
Bake 30 minutes longer.