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12 potatoes, about 2.5 kg
2 tbsp butter
3/4 cup sour cream
1/2 tsp salt
1/4 tsp black pepper
284-g pkg spinach, 2 bunches fresh spinach, or 300-g pkg frozen spinach, thawed and squeezed
2 cups crumbled feta, about 250 g
1 large garlic clove, minced
1/2 cup freshly grated parmesan
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 9x13 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.
Calories 278, Protein 10.5g, Carbohydrates 37.5g, Fat 10.2g, Fibre 3.1g, Sodium 551mg.
Youth pastor Pam Thompson of Calgary pleases her congregation, young and old, with this flavorful casserole.