1/2 lb. spinach, or thawed box of frozen chopped spinach
1 bunch of asparagus
3 tablespoons of minced garlic
1 T. olive oil
1 large or 2 medium leeks
2 T. olive oil
salt and pepper
1/2 C. of the spinach cooking liquid or broth
1 large baking potato, grated should be 3 cups
8 oz. feta cheese
8 oz. ricotta cheese
top with additional grated cheese like mozzarella or jack
Instructions
This is a modified version of a traditional Greek vegetarian
casserole called Spinaki me Sparaggia Orgraten.
Soak 1/2 lb. spinach in water, drain, and spin dry. Chop the leaves
roughly. I used 1 box of frozen chopped spinach thawed, and reserved
the liquid.
Rinse 1 bunch of asparagus, snap the stems, and cut them into 1
inch pieces. Slice the thickest ones in half lengthwise.
Mince garlic to make 3 T. Saute the garlic in 1 T. olive oil. When
it is tender, add the spinach and saute until wilted. Empty the
spinach into a colander or sieve and allow excess liquid to drain.
Reserve the liquid.
Clean 1 large or 2 medium leeks and remove the leaves. Cut the
shanks in half lengthwise, wash thoroughly to remove any sand and
then thinly slice into 1 inch pieces. Toss the leeks in the
bottom of a 8 x 11 baking dish with 2 T. olive oil, salt, pepper
and 1/2 C. of the spinach cooking liquid. If you tossed the
spinach liquid, I would use chicken or vegetable broth.
Wash and dry 1 to 2 large potatoes. Grate them until you have 3
Cups, then toss with 8 oz. feta cheese plus salt and pepper. Make
a layer of the potato mixture over the leeks.
In a bowl, toss the asparagus and spinach with 8 oz. ricotta
cheese. Spread over the top of the potatoes. If you like, top
with additional grated cheese such as mozzarella or jack.
Bake at 350 degrees for one hour or until brown on the edges and
bubbly.
Serving
Suggestions
This is an excellent side for steak because it has potato and a green veggie rolled into one dish. Serve with a salad.
Originally Submitted
1/28/2018
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