Greek·Side Dish
Spinach & Feta Potato Casserole
A vibrant and herbaceous potato bake featuring Yukon Golds tossed in a savory green puree of wilted spinach, fresh mint, lemon zest, and Greek feta cheese.
Prep
25m
Cook
55m
Total
80m
Serves
6
Method
- 01
Peel and half the potatoes, then place them in a saucepan with enough cold salted water to cover by an inch. Bring to a simmer over medium-high heat, then reduce to medium-low and cook for about 15 minutes or until just barely tender. Drain well and let cool to room temperature.
Watch · 0:30
- 02
In a dry saucepan over medium-high heat, toss the spinach with tongs until just wilted, about 1 to 2 minutes. Immediately remove from heat before the spinach releases too much moisture.
Watch · 1:45
- 03
Transfer the wilted spinach to a blending container. Add a splash of water, olive oil, garlic cloves, sliced green onions, lemon zest, black pepper, salt, one egg, half of the crumbled feta, and the fresh mint. Puree using an immersion blender until smooth.
Watch · 2:18
- 04
Slice the cooled potatoes into 1/4-inch thick rounds and place them in a large bowl. Pour in the spinach mixture and a pinch of cayenne. Toss gently with a spatula to ensure every potato slice is separated and evenly coated.
Watch · 3:52
- 05
Transfer the potato mixture into a lightly oiled 1.5-quart baking dish, distributing them evenly. Crumble the remaining feta cheese over the top.
Watch · 5:25
- 06
Bake in the center of a 400°F (205°C) oven for 35 to 45 minutes until the casserole is hot throughout and the feta on top has browned. Let rest for 10 to 15 minutes before serving.
Watch · 6:05
From Chef John
“Nobody and I mean nobody should cook potatoes in unseasoned water.”
“You are after all the Charles Darwin of not hearing an ambulance siren.”
“That subtly herbaceous vegetal goodness makes for one of the most unique and interesting casseroles you will ever have.”