Creamy potato casserole with spinach and feta


This article has not been rated yet.

Cooking time:
20 minutes
Preparation time:
25 minutes
Microwaving Time:
2 minutes
Baking Time:
40 minutes
10 servings


  • 12  potatoes, about 5 lbs (2.5 kg)
  • 2 tbsp ( 30 mL) butter
  • 3/4 cup ( 175 mL) light or regular sour cream
  • 1/2 tsp ( 2 mL) salt
  • 1/4 tsp ( 1 mL) black pepper
  • 10 oz ( 284 g) pkg spinach or 2 bunches fresh spinach, or 300g pkg frozen spinach, thawed and squeezed
  • 2 cups ( 500 mL) crumbled light or regular feta cheese, about 8 oz (250 g)
  • 1  large garlic clove, minced
  • 1/2 cup ( 125 mL) freshly grated Parmesan cheese

Youth pastor Pam Thompson of Calgary pleases her congregation, young and old, with this flavorful casserole.


  • 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.

Nutrition (per Serving)

10.5 g
10.2 g
37.5 g
3.1 g
1.7 mg
278 mg
551 mg

Leave a comment

Your email address will not be published. Required fields are marked *