Potato and Spinach Casserole with Mince and Feta

5 from 5 votes
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 300 g Ground beef
  • 500 g Frozen spinach leaves, thawed and squeezed out
  • 1 Piece Thicker onion diced
  • 1 -2 Stck Garlic whey finely chopped
  • Salt, pepper, oil for frying
  • 100 g Diced feta
  • 200 ml Rama cream 7 or 15%
  • Grated cheese (here Emmental) amount to taste
  • 800 g Floury potatoes


  • Heat some oil in a pan and fry the mince until it is crumbly brown. At the end add half of the onions and fry a little. Season with salt and pepper. Take out of the pan.
  • Put a little more oil in the pan and let the other half of the onions and a clove of garlic become translucent. Add the spinach, stir everything together and season with salt and pepper.
  • In the meantime, peel the potatoes and slice them into wafer-thin slices. Preheat the oven to 200 degrees.
  • Brush a baking dish with oil and spread 1/3 of the potato slices on the base. Salt a little. Pour half of the minced meat and onion mixture on top, then half of the spinach and half of the feta cheese. Repeat process. First potatoes, then minced meat, then spinach and feta. Cover the casserole with the last third of the potato slices.
  • Season the rama cream with salt and pepper and pour over the casserole. If you like, you can add some chopped garlic. Then place in the preheated oven and bake for a total of 60 minutes. After 30 minutes, spread the cheese on top and continue baking.
  • Set the table and just enjoy. But maybe it is only enough for 3 people. You could keep eating.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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