Spinach and Potato Casserole
Ingredients
Main Ingredients
4 medium medium potatoes, peeled and sliced or cubed
1 onion, chopped
250 g spinach, washed and roughly chopped (about 9 oz)
4 eggs
100 g soft cream cheese (about 3.5 oz)
150 g hard mozzarella cheese, grated (about 5.3 oz)
2 tbsp vegetable oil
Salt to taste
Ground black pepper to taste
1/2 tsp dried ground garlic
Method
Preparation
Preheat the oven to 180°C (350°F).
In a pan, heat the vegetable oil over medium heat and sauté the chopped onion until it becomes translucent.
Add the chopped spinach to the pan and cook until it wilts down, about 2-3 minutes.
In a large bowl, combine the cooked onion and spinach mixture with the sliced or cubed potatoes.
In a separate bowl, whisk together the eggs, soft cream cheese, garlic, salt, and black pepper until smooth.
Pour the egg mixture over the potato and spinach mixture and give it all a good mix.
Transfer everything into a greased casserole dish and sprinkle the grated mozzarella cheese on top.
Baking
Bake in the preheated oven for 40-45 minutes, or until the top is golden and the casserole is set.
Allow to cool slightly before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or microwave. Try adding diced bell peppers or mushrooms for extra flavor! Use goat cheese or feta for a tangy twist. Fresh herbs like thyme or basil can enhance the flavor before baking.