|
KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
|
|
|
 |
|
|
|
|
|
|
| |
KOSHER PESACH RECIPES |
|
| |
PASSOVER
POTATO CASSEROLE (DAIRY) |
|
| |
|
|
| |
INGREDIENTS: |
|
| |
- 6 medium baking potatoes (about 2 pounds)
- 1/2 cup plain low-fat yogurt, KP
- 2 tablespoons margarine or butter, KP
- 1/4-1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 eggs, beaten
- 3/4 cup plain feta cheese, KP
- 1/4 cup water
- 1 package prewashed chopped spinach (10 oz), KP
- 1/4 teaspoon paprika
|
|
| |
INSTRUCTIONS: |
|
| |
- Peel and quarter potatoes
- In a large saucepan cook potatoes, covered, in a small amount of
boiling water for 25 minutes or until tender.
- Drain potatoes.
- Preheat oven to 425 degrees F.
- Mash drained potatoes with a potato masher or beat with an
electric mixer on low speed.
- Add yogurt, margarine or butter, salt, and red pepper, beat just
until combined.
- Add eggs; beat with an electric mixer on low speed for 1 minute or
until fluffy.
- Fold in 1/2 cup of the feta cheese.
- In a 12-inch skillet bring the 1/4 cup water to boiling
- Add spinach to skillet.
- Toss spinach for about 1 minute or until spinach is slightly
wilted; drain.
- Press out excess liquid.
- Coarsely chop spinach.
- Spread half of the potato mixture into a lightly greased 2-quart
rectangular baking dish
- Layer spinach on top; sprinkle with remaining feta cheese.
- Spread remaining potato mixture on top and sprinkle with paprika.
- Bake - uncovered - for 15 minutes or until top is lightly browned.
|
|
| |
Yields: 8 servings |
|
| |
Source: Rabbi
Alan Ira Silver |
|
| |
|
|
|
KOSHER DELIGHT MAGAZINE
|
