- Peel potatoes. Cut in half and drop into cold water. Drain and place in a large saucepan. Cover with hot water. Cover saucepan and bring to a boil. Then reduce heat and continue boiling gently, partially covered, until potatoes are very tender, from 20 to 30 minutes. Drain. Mash with a potato masher. Stir in butter, sour cream, salt and pepper.
- Preheat oven to 350F (180C). Butter a 10 cup (2.5 L) casserole dish or 9×13 inch (3 L) baking dish. Wash fresh spinach leaves. Place wet leaves in a microwave-safe dish. Cover and microwave on high until just wilted, from 2 to 3 minutes. Or place in a wide saucepan and stir over medium heat just until wilted, about 5 minutes. When cool enough, squeeze handfuls of spinach until dry. Coarsely chop and place in a medium-size bowl. Stir in feta and garlic.
- Stir spinach mixture into potatoes. Spoon into buttered dish, swirling top slightly. Sprinkle with Parmesan. Bake, uncovered, in centre of 350F (180C) oven until golden and a knife inserted in centre feels warm, from 40 to 50 minutes.
Youth pastor Pam Thompson of Calgary pleases her congregation, young and old, with this flavorful casserole.
Protein 10.5 g
Carbohydrates 37.5 g
Fat 10.2 g
Fibre 3.1 g
Sodium 551 mg