Mediterranean Spinach and Feta Potato Bake

Mediterranean with our Mediterranean Spinach and Feta Potato Bake. This vegetarian dish features creamy Yukon gold potatoes layered with fresh spinach, aromatic mint, and tangy feta cheese, making it a perfect centerpiece for any meal. Suitable for those following a vegetarian diet, this Greek-inspired casserole is also a great option for dairy and egg allergy sufferers.

With its rich flavor profile, this bake is versatile enough to serve as a main course or a hearty side dish. Packed with nutrients, it offers a wholesome balance of carbohydrates and greens.

Easily accessible through EasyChef Pro, this recipe comes with a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Try this Mediterranean Spinach and Feta Potato Bake today and elevate your meal prep with EasyChef Pro’s extensive recipe collection!

Recipe Collection: Dinner

Serving Size: 6

Cooking Time: 90 minutes

Overview

This Greek-inspired casserole combines the creamy texture of Yukon gold potatoes with the vibrant flavors of spinach, mint, and feta cheese. It's a lighter take on the traditional potato gratin, offering a satisfying dish that's perfect for any occasion.

Diet Type

Vegetarian

Allergies

Dairy, Eggs

Cuisine

Greek

Ingredients

• 2.5 Pounds (lb) Yukon gold potatoes, peeled
• 8 Ounces (oz) spinach
• 2 Tablespoons (tbsp) water
• 0.25 Cups extra virgin olive oil
• 2 Whole garlic cloves, peeled
• 2 Tablespoons (tbsp) green onions, sliced
• 2 Teaspoons (tsp) lemon zest, zested
• 1 Pinch kosher salt, to taste
• 1 Pinch black pepper, ground, to taste
• 1 Pinch cayenne pepper, to taste
• 1 Large egg
• 6 Ounces (oz) Greek feta, crumbled and divided
• 0.25 Cups fresh mint leaves

Steps

1. Place the potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until barely tender, about 15 minutes. Drain well and allow to cool to room temperature.
2. In a dry saucepan over medium-high heat, wilt the spinach, turning constantly with tongs for 1 to 2 minutes. Transfer the spinach to a high container.
3. Add water, olive oil, garlic, green onions, lemon zest, salt, pepper, cayenne pepper, egg, half of the feta cheese, and mint leaves to the spinach. Puree using an immersion blender until well combined.
4. Preheat the oven to 400°F (200°C).
5. Slice the cooled potatoes into 1/4-inch thick slices and place them in a bowl. Pour the spinach mixture over the potatoes and toss well to coat each slice evenly.
6. Transfer the mixture to a shallow baking dish, smooth out the top, and sprinkle with the remaining feta cheese.
7. Bake on the center rack in the preheated oven until the edges of the feta start to turn golden, about 35 to 45 minutes.
8. Let the casserole rest for 10 minutes before serving. Enjoy!