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Pie, Spinach and Potato (D, KLP, TNT)
Source: "The New York Times Magazine," March 30, 1997
Serves: 8-10 side dish servings or 5-6 main course servings

2-1/2 pounds potatoes
3 tablespoons olive oil
1/2 cup milk
salt and freshly ground black pepper to taste
2 eggs lightly beaten
1 cup grated Parmesan cheese
1-1/2 pounds fresh spinach or 30 ounces frozen spinach
1/2 teaspoon nutmeg
5 cloves garlic crushed
3 tablespoons olive oil
2-1/2 teaspoons dried dill weed
2-1/2 teaspoons dried oregano crushed
4 ounces feta cheese crumbled

Lightly oil or spray a 9"x13" casserole, and preheat the oven to 400°F.

Boil the potatoes in their skins until soft. Drain, cool, peel, and mash the potatoes with a fork or in an electric mixer. Add the 3 tablespoons of olive oil or butter or margarine, milk, salt, pepper, eggs, and 6 tablespoons of the grated Parmesan cheese, beating until well blended.

Wash and drain the spinach and press dry or spin in a salad spinner OR defrost frozen spinach, drain excess liquid.

In a skillet large enough to hold the spinach, sauté the garlic in 1 tablespoon olive oil. Add the spinach and cook over low heat, covered for 3 minutes. Remove from heat and season the spinach with dill, oregano, nutmeg, salt, and freshly ground black pepper. Add the crumbled feta cheese and mix well.

Oil the casserole with 1 tablespoon of olive oil. Spoon half of the mashed potato mixture into the bottom of the dish and press down. Layer in the spinach mixture and top with the remaining potatoes. Sprinkle with the remaining Parmesan cheese and drizzle with the last tablespoon of olive oil.

Bake for 50 minutes.

Poster's Notes:
Just reading the recipes using mashed potatoes and we have prepared this one during Hol Moed for a dairy meal usually as an accompaniment to grilled fish like salmon. Also the vegetarians in our family use this dish as a main course. I have found both feta and Parmesan KLP.

Posted by Barbara Wasser

Nutritional Info Per Serving: N/A