Potato and Spinach Casserole

This vegetarian potato and spinach casserole is a light yet hearty dish full of comforting flavors. With layers of tender potatoes, savory sautéed spinach, and a golden topping of eggs and tangy yogurt, it’s a perfect choice for lunch, dinner, or even a meatless holiday side. The melted cheese and crispy top make this baked musaka simply irresistible.

Ingredients:

• 1 pound fresh spinach, chopped
• 1 pound potatoes
• 1 large onion, finely chopped
• 3 large eggs
• 1 cup plain yogurt or sour milk
• 3 ½ oz shredded semi-hard cheese (like sharp cheddar or gouda)
• 2 tablespoons breadcrumbs
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste
• 2 tablespoons vegetable oil (for sautéing)

Instructions:

1. Boil the potatoes in their skins until just tender. Let them cool, peel, and slice into thin rounds.
2. In a large pan, heat oil and sauté the onion until soft. Add chopped spinach and cook until wilted and tender. Season with salt, pepper, and parsley. Remove from heat.
3. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
4. Layer the casserole: start with a layer of potatoes, season with salt and pepper, then add a layer of the spinach mixture. Sprinkle with breadcrumbs and shredded cheese. Repeat layers, ending with spinach and cheese.
5. Bake uncovered for 30 minutes.
6. In a bowl, whisk the eggs with the yogurt.
7. Pour the egg mixture evenly over the casserole and return it to the oven. Bake for another 15–20 minutes, until the top is golden and set.
8. Let it rest a few minutes before serving.