If you love potato gratin and casseroles, try this unique Greek-inspired recipe. The herbal flavor of mint and spinach pairs with the rich flavor of grilled feta cheese.
Greek Feta and Spinach Potato Casserole – Potato Gratin Spanakorizo
It’s well known that I love potatoes in all forms, so whenever time passes without a potato-centric post, I start thinking about my next offering. That would have been a fairly simple feta and potato gratin, but then I remembered our spanakorizo that had just been posted; and if feta and spinach work well with starches like rice, why doesn’t the same work well with potatoes? Well, it will, and it does.
I’m a huge fan of creamy, cheesy potato gratins and casseroles, but this less-rich recipe is a great change. Thanks to the feta, and the generous addition of olive oil, this is still quite satisfying, and while this may be less decadent, it really doesn’t eat like that. Speaking of feta, some are richer than others, as well as saltier than others, so be sure to taste your cheese first, in case you need to adjust the amount of salt added.
I used Yukon gold potatoes for this, although russets can also be used, but no matter what kind you use, make sure you don’t overcook them. Watery potatoes won’t absorb much flavor, and flavor absorption is the potato’s main job here. You can also experiment with other types of cheese, but there’s something about feta and spinach that works really well, so why mess around? Regardless of what you use, I love how this came out, and I really hope you try it soon. Enjoy!
. 2 1/2 pounds yukon gold potatoes, peeled and halved
. 8 ounces of spinach
. 2 tablespoons of water
. 1/4 cup extra virgin olive oil
. 2 peeled garlic cloves
. 2 tablespoons sliced green onions
. 2 teaspoons lemon peel
. 1 1/2 teaspoons halal salt to taste
. 1/2 teaspoon freshly ground black pepper to taste
. cayenne pepper to taste
. 1 large egg
. 6 ounces Greek feta, crumbled, divided
. 1/4 cup fresh mint leaves
Place the potatoes in a large pot and cover with salted water; cook until boiling. Reduce heat to medium-low and simmer until barely tender, about 15 minutes. Drain well and let cool to room temperature.
Meanwhile, put the spinach in a dry saucepan over medium-high heat and wilt, turning constantly with a tong so it doesn’t burn, 1 to 2 minutes. Transfer the spinach to a tall container. Add water, olive oil, peeled garlic, green onion, lemon zest, salt, pepper, cayenne pepper, egg, 1/2 feta cheese, and mint leaves. Blend using an immersion blender until smooth.
Preheat the oven to 400 degrees F (200 degrees C).
Slice potatoes 1/4 inch thick into a bowl. Pour the spinach mixture over the potato slices and mix well so that each slice is evenly coated. Transfer the mixture to a shallow baking dish, smooth the top, and sprinkle with the remaining feta cheese.
Bake on the middle rack in the preheated oven until the edges of the feta are just beginning to turn golden, 35 to 45 minutes. Let rest for 10 minutes before serving.