Preheat oven 350 degrees. Steam spinach in saute pan with 2 Tbls water over medium heat till wilted, a minute or two. Drain and squeeze spinach dry. Chop spinach, transfer to bowl and add nutmeg.
Place potatoes in pot, cover with water, add 1 tsp salt and bring to boil; cook until tender and drain.
Transfer potatoes to bowl and mash or rice; do not use food processor blender as this will make potatoes gummy. Add butter, salt and pepper to taste and transfer to bowl with spinach; stir in yogurt and cheese.
Spread mixture in oiled casserole or pie plate and bake for 35 minutes until bubbly.
Originally Submitted
2/23/2011
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