Potato Casserole with Spinach and Feta
Delight your taste buds with this savory and comforting Potato Casserole with Spinach and Feta, a perfect blend of creamy textures and vibrant Mediterranean flavors. Layers of tender parboiled potatoes, garlicky sautéed spinach, and tangy feta cheese are enveloped in a luscious, homemade white sauce spiced with a hint of nutmeg. Topped with golden Parmesan and crispy breadcrumbs, this dish boasts the perfect balance of creamy and crunchy. Ready in just over an hour, this easy-to-make casserole is a versatile choice for weeknight dinners, potlucks, or holiday gatherings. Serve it warm as a hearty main or pair it with your favorite protein or fresh salad for a wholesome and satisfying meal. Keywords: potato casserole, spinach and feta casserole, creamy baked potato dish, Mediterranean casserole recipe.
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Recipe Information
Ingredients
- 6 medium potatoes
- 6 cups fresh spinach
- 1 cup feta cheese
- 0.5 cup grated Parmesan cheese
- 1 medium onion
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1.5 cups milk
- 2 tablespoons all-purpose flour
- 0.125 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup bread crumbs
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel the potatoes and slice them into 1/4-inch-thick rounds. Parboil the sliced potatoes in boiling salted water for 5-7 minutes until just tender. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic to the skillet and cook for another 1 minute until fragrant. Then, add the spinach and cook until wilted, about 2-3 minutes. Season with a pinch of salt and pepper, and set aside.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and continue cooking, stirring constantly, until the sauce thickens, about 3-4 minutes.
Season the white sauce with nutmeg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Remove from heat.
In the prepared baking dish, arrange half of the parboiled potato slices in an even layer. Top with half of the spinach mixture, followed by half of the crumbled feta cheese.
Pour half of the white sauce over the layers, spreading it evenly.
Repeat the layers: add the remaining potato slices, spinach mixture, feta cheese, and finish with the remaining white sauce.
Sprinkle the grated Parmesan cheese evenly over the top, followed by the bread crumbs for a crunchy topping.
Drizzle the remaining 1 tablespoon of olive oil over the bread crumbs to help them crisp up during baking.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbly.
Let the casserole rest for 10 minutes before serving to allow the layers to set. Serve warm.
Nutrition Facts
Calories |
2719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 5701 mg | 248% | |
| Total Carbohydrate | 353.1 g | 128% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 43.6 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 2150 mg | 165% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 7516 mg | 160% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
