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If you like potato gratins and casseroles, try this unique Greek-inspired recipe. The herbaceous flavor of mint and spinach pairs well with the rich flavor of baked feta cheese.
Ingredients
- 1/2 pounds yukon gold potatoes: 2 piece (halved)
- ounces spinach: 8 piece
- water: 2 Tbsp
- Extra virgin olive oil: 0.25 cup
- garlic: 2 clove (peeled)
- green onions: 2 Tbsp (sliced)
- lemon zest: 2 tsp
- 1/2 teaspoons kosher salt: 1 piece (to taste)
- black pepper to taste: 0.5 tsp (freshly ground)
- cayenne pepper: (to taste)
- egg: 1 piece
- ounces Greek feta, crumbled: 6 piece (divided)
- mint leaves: 0.25 cup (fresh)
Metric Conversion
Stages of cooking
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Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 15 minutes. Drain well and allow to cool to room temperature.
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Meanwhile, add spinach in a dry saucepan over medium-high heat and wilt, turning the entire time with tongs so it doesn't burn, 1 to 2 minutes. Transfer spinach to a high container. Add water, olive oil, peeled garlic, green onions, lemon zest, salt, pepper, cayenne pepper, egg, 1/2 of the feta cheese, and mint leaves. Puree using an immersion blender until well combined.
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Preheat the oven to 400 degrees F (200 degrees C).
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Slice potatoes 1/4-inch thick into a bowl. Pour spinach mixture on top of the sliced potatoes and toss well so each slice is evenly coated. Transfer mixture to a shallow baking dish, smooth out the top, and sprinkle with remaining feta cheese.
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Bake on the center rack in the preheated oven until the edges of the feta start to just turn golden, 35 to 45 minutes. Let rest for 10 minutes before serving. Chef John
