Recipe for cooking castilian-style passover potato casserole

Jewish and Eastern European Recipes :: Jewish and Eastern European Potato and Noodle Dishes

6 med. baking potatoes (about 2 lbs. )
1/2 c. plain, low-fat yogurt
2 Tbsp. margarine or butter
1/4 to 1/2 tsp. salt
1/8 tsp. ground red pepper
2 beaten eggs
3/4 c. herbed feta cheese or plain feta cheese
1/4 c. water
1 (10 ounce) pkg. pre-washed spinach
1/4 tsp. paprika

Peel and quarter potatoes.

In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 mins. or until tender. Drain potatoes. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy. Fold in 1/2 c. of the feta cheese.

Preheat oven to 425 degrees fahrenheit.

In a 12-in. skillet bring the 1/4 c. water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.

Spread half of the potato mixture into a light greased 2-quart rectangular baking dish. Laye spinach on top; sprinkle and distribute with remaining feta cheese. Spread remaining potato mixture on top and sprinkle and distribute with paprika.

Bake, uncovered or without a lid, for 15 mins. or until top is lightly browned.

Makes 8 side-dish servings.