Spinach and Potato Casserole W Feta Cheese
Elevate your weeknight dinner with this comforting and flavorful Spinach and Potato Casserole with Feta Cheese. This easy-to-make dish layers tender, thinly sliced Russet potatoes, wilted fresh spinach, and creamy, tangy feta cheese for a delightful combination of textures and tastes. A luscious custard of heavy cream, eggs, and warm spices like nutmeg binds the layers together, while a crisp breadcrumb base adds an irresistible crunch to every bite. Finished with a drizzle of olive oil and baked to golden perfection, this casserole is a satisfying option for vegetarians and a showstopper side or main dish for any meal. Ready in just an hour and serving up to six, it's the perfect balance of hearty comfort and Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 cups Fresh spinach
- 1.5 cups Feta cheese
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 1 cup Heavy cream
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 1 tablespoon Butter
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the potatoes into uniform rounds, about 1/4-inch thick. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2–3 minutes. Remove from heat and set aside.
In a medium bowl, whisk together the heavy cream, eggs, salt, black pepper, and nutmeg. Set the mixture aside.
Lightly grease a 9x13-inch casserole dish with the butter. Sprinkle the breadcrumbs evenly over the bottom of the dish for a crisp base.
Layer half of the sliced potatoes at the bottom of the dish, overlapping them slightly. Top the potatoes with half of the cooked spinach and crumbled feta cheese.
Repeat the layering process with the remaining potatoes, spinach, and feta cheese.
Pour the cream and egg mixture evenly over the layered ingredients in the casserole dish, ensuring it seeps through the layers.
Drizzle the remaining tablespoon of olive oil over the top and cover the dish with aluminum foil.
Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden and bubbly.
Allow the casserole to rest for 5–10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 845 mg | 282% | |
| Sodium | 6372 mg | 277% | |
| Total Carbohydrate | 324.3 g | 118% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 18.2 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1567 mg | 121% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 7055 mg | 150% | |
*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.
