Castilian-Style Passover Potato Casserole

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  • 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.

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