Print Recipe

Castilian-Style Passover Potato Casserole



  • 6 medium baking potatoes (about 2 pounds)
  • 1/2 cup plain, low-fat yogurt
  • 2 tablespoons margarine or butter
  • 1/4 to 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 beaten eggs
  • 3/4 cup herbed feta cheese or plain feta cheese
  • 1/4 cup water
  • 1 (10 ounce) package pre-washed spinach
  • 1/4 teaspoon paprika


  1. Peel and quarter potatoes.
  2. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender.
  3. Drain potatoes. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed.
  4. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined.
  5. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy.
  6. Fold in 1/2 cup of the feta cheese.
  7. Heat oven to 425 degrees F.
  8. In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet.
  9. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.
  10. Spread half of the potato mixture into a light greased 2-quart rectangular baking dish.
  11. Layer spinach on top; sprinkle with remaining feta cheese.
  12. Spread remaining potato mixture on top and sprinkle with paprika.
  13. Bake, uncovered, for 15 minutes or until top is lightly browned.

Makes 8 side-dish servings.


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.