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Spinach and feta cheese casserole with potatoes

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Ingredients for 4 servings:

  • 750 g potatoes
  • 200 g sheep’s cheese
  • 350 g leaf spinach (frozen)
  • 1 cup crème fraîche
  • 3 eggs
  • 100 g cheese (Gouda, Mozzarella) for topping
  • Salt
  • pepper
  • possibly nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the potatoes in their skins, peel them, and slice them (about 3 mm thick). Dice the feta cheese. Thaw the spinach leaves and season with salt and pepper. Crack the eggs, mix them, and stir in the crème fraîche. Season with salt and pepper—and a little nutmeg if desired. Layer the potatoes, spinach, and feta cheese in a round baking dish—about three layers each. Pour the crème fraîche and egg mixture over each layer and sprinkle with the cheese. Bake for about 30 minutes at 200°C. Let stand for about 5 minutes.

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Written by John Myers

Professional Chef with 29 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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