Greek Feta and Spinach Potato Casserole – The Spanakorizo of Potato Gratins
It’s been very well established that I love potatoes in all forms, so whenever a certain amount of time goes by without a potato-centric post, I start to brainstorm the next offering. That was going to be a relatively simple feta and potato gratin, but then I remembered our recently posted spanakorizo; and if feta and spinach work so well with a starch like rice, why wouldn’t that same kind of thing work wonderfully with potatoes? Well, it would, and it did.
I’m a big fan of creamy, cheesy potato gratins, and casseroles, but this less rich recipe was a great change of pace. Thanks to the feta, and a generous addition of olive oil, this was still plenty satisfying enough, and so while this may be less decadent, it really doesn’t eat like it. Speaking of the feta, some are richer than others, as well as saltier than others, so be sure to taste your cheese beforehand, in case you need to adjust the added salt amount.
I used Yukon gold potatoes for this, although russets would also work, but no matter which variety you use, be sure not to over-boil them. Watery potatoes will not adsorb as much flavor, and adsorbing flavor is the potatoes main job here. You can also experiment with other types of cheeses, but there’s just something about feta and spinach that works incredibly well, so why mess around? No matter what you use, I loved how this came out, and I really do hope you give it a try soon. Enjoy!
Ingredients
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2 1/2 pounds yukon gold potatoes, peeled and halved
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8 ounces spinach
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2 tablespoons water
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1/4 cup extra virgin olive oil
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2 cloves peeled garlic
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2 tablespoons sliced green onions
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2 teaspoons lemon zest
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1 1/2 teaspoons kosher salt to taste
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1/2 teaspoon freshly ground black pepper to taste
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cayenne pepper to taste
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1 large egg
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6 ounces Greek feta, crumbled, divided
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1/4 cup fresh mint leaves
Directions
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Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 15 minutes. Drain well and allow to cool to room temperature.
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Meanwhile, add spinach in a dry saucepan over medium-high heat and wilt, turning the entire time with tongs so it doesn't burn, 1 to 2 minutes. Transfer spinach to a high container. Add water, olive oil, peeled garlic, green onions, lemon zest, salt, pepper, cayenne pepper, egg, 1/2 of the feta cheese, and mint leaves. Puree using an immersion blender until well combined.
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Preheat the oven to 400 degrees F (200 degrees C).
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Slice potatoes 1/4-inch thick into a bowl. Pour spinach mixture on top of the sliced potatoes and toss well so each slice is evenly coated. Transfer mixture to a shallow baking dish, smooth out the top, and sprinkle with remaining feta cheese.
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Bake on the center rack in the preheated oven until the edges of the feta start to just turn golden, 35 to 45 minutes. Let rest for 10 minutes before serving.
![Feta, spinach and potato casserole sprinkled with feta cheese in casserole dish]()
Chef John
Nutrition Facts (per serving)
| 360 | Calories |
| 16g | Fat |
| 45g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 360 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 6g | 29% |
| Cholesterol 56mg | 19% |
| Sodium 633mg | 28% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 5g | 19% |
| Total Sugars 5g | |
| Protein 11g | 22% |
| Vitamin C 24mg | 26% |
| Calcium 230mg | 18% |
| Iron 4mg | 21% |
| Potassium 1236mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
