Creamy potato casserole with spinach and feta

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25 min


10 servings

* PLUS Cooking time: 20 minutes, Microwaving Time: 2 minutes, Baking Time: 40 minutes


  • 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 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)

  • Calories
  • 278,
  • Protein
  • 10.5 g,
  • Carbohydrates
  • 37.5 g,
  • Fat
  • 10.2 g,
  • Fibre
  • 3.1 g,
  • Sodium
  • 551 mg.

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