Potato, Spinach and Feta Casserole

Potato, Spinach and Feta Casserole

By: Chef Halavan

Prep time: 10 minutes

Serves: 8

4-5 boiled potatoes, peeled and sliced into 1/2 inch thick slices
Salt, pepper, nutmeg to taste
A package of frozen spinach, thawed
3 crushed garlic cloves
1 container (7.5 oz) of yogurt
3 eggs
1 cup chopped green onion
2 tablespoons diced dill
2 tablespoons freshly chopped oregano or 1 tablespoon dry
1 package (7 oz) of Tnuva Sheep’s Feta

1. Preheat oven to 390 ⁰F and grease a deep baking pan.
2. Arrange the potato slices on the bottom of the pan, sprinkle with salt, pepper and nutmeg, and then place the second layer of potato slices on top.
3. Put the remaining ingredients in a bowl except for the feta cheese. Mix well. Add salt and pepper.
4. Transfer the mixture to the pan over the potatoes.
5. Cut the feta into cubes and dip them into the mixture, making sure the tops of the feta cubes aren’t fully submerged.
6. Bake for about 40 minutes or until the pastry is firm and the cubes are golden. Serve hot or cold.

Tnuva Products used in this recipe: