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6
medium baking potatoes (about 2 pounds)
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1/2
cup plain, low-fat yogurt
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2
tablespoons margarine or butter
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1/4
- 1/2
teaspoon salt
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1/8
teaspoon ground red pepper
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2
beaten eggs
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3/4
cup herbed feta cheese or plain feta cheese
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1/4
cup water
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1
10 ounce package prewashed spinach
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1/4
teaspoon paprika
1. Peel and quarter potatoes. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy. Fold in 1/2 cup of the feta cheese.
2. Preheat oven to 425 degrees F. In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.
3. Spread half of the potato mixture into a light greased 2-quart rectangular baking dish. Laye spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika.
4. Bake, uncovered, for 15 minutes or until top is lightly browned. Makes 8 side-dish servings.
- Servings Per Recipe 8,
- Calories 240,
- Protein (gm) 9,
- Carbohydrate (gm) 30,
- Fat, total (gm) 10,
- Cholesterol (mg) 76,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 319,
- Vitamin C (mg) 19,
- Sodium (mg) 416,
- Calcium (DV %) 162,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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