Savory Sundays: Spinach, Feta, and Potato Gratin

Spinach, Feta, and Potato Gratin | www.diethood.com | #gratinrecipe #dinner #recipe #vegetarian #bake

…Or, as we would call it, Vegetarian Moussaka.

I have so much to say today, yet I am speechless.

How could this happen? How could a human being wake up one day and say to himself, “I’m going to go and take the lives of 20 children today. And a few adults to go with them… yeah, I’m gonna go do that…”

Blame it on mental illness, blame it on the guns, blame it on society. You know what? I don’t know who to blame. Do I blame his parents for his upbringing? Do I blame the 2nd Amendment? Where can I point my finger? I want to feel safe when I send my kids to school! They are supposed to be taken care of while they are there, away from me.

I can’t imagine what the parents and families in Newtown are going through… I just can’t.

I want to say, I am sorry… I am a parent and this is my nightmare, as it was yours as well… I don’t want my nightmares to become a reality. Nightmares are supposed to stay in the back of your mind, stashed away and to never be seen by your eyes. But, unfortunately, this nightmare became a reality for 26 families… I am so saddened. My heart is breaking.

I can’t stop hugging Ana and Aleksandra. Ana is getting frustrated with me because I keep kissing her, but I don’t care. She can scream all she wants. There’s one too many moms wishing they could do the same, but their last kiss was on Friday morning. That’s just not fair…

I chose to share this Spinach, Feta and Potato Gratin with you because when things don’t feel right, I make something that I know will bring the whole family to the dinner table.  Moussaka, or Мусака, is one of those meals. Usually we make it with ground beef, but this time around I wanted something a bit more cheesy. And green.

…Please hug your kids, tell them you love them, and enjoy your family today. I know I am.

God Bless.

Spinach, Feta, and Potato Gratin | www.diethood.com | #dinner #recipe #vegetarian #bake #gratinrecipe

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Spinach, Feta, and Potato Gratin
 
Prep time
Cook time
Total time
 
Serves: Serves 6
Ingredients
  • butter, room temperature, for baking dish
  • 5-6 medium-sized red potatoes, washed, peeled, and sliced ⅛-inch thick, divided
  • 4 bags (10-ounces) fresh baby spinach OR 3 cans (13.5-ounces) spinach, washed and drained, dry with paper towel SEE NOTES FOR DIRECTIONS ON USING FRESH SPINACH
  • ½ cup crumbled feta cheese
  • 2 cups heavy cream
  • 3 eggs
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Rub a 13x9 baking dish with butter.
  3. Layer half of the potato slices in dish, overlapping slightly.
  4. Spread the spinach on top of the potato slices.
  5. Add the crumbled feta cheese over the spinach
  6. Layer the rest of the potato slices on top.
  7. In a separate mixing bowl, whisk together the heavy cream, eggs, and salt and pepper.
  8. Pour the cream mixture into dish to cover potatoes; cover with foil.
  9. Bake for 40 minutes, or until potatoes are tender when pierced with a fork.
  10. Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes.
  11. Let rest 15 minutes before cutting and serving.
Notes
If using fresh spinach - heat 2 tablespoons olive oil in a frying pan; add spinach (you might have to do this in batches), season with salt and pepper and cook until wilted - about 2 to 3 minutes.

Comments

  1. says

    I have made this recipe three times and I love it! I serve it as a side with salmon cakes. My issue is that the potatoes seem to take a lot longer to cook for me. After 40 minutes covered, the potatoes are not close to fork tender. The only modification I’m making is using lowfat milk. Let me know if you’ve ever had this problem and if there’s something I can do differently!

    • says

      Hi Zoe! I love this one, too!! I make it quite often, and I’m pretty sure sometimes the baking time, even for me, ranges between 40 and 50 minutes, but I can’t really say why. :-/ I don’t have a clue! How’s that for an answer? 😉
      But, this is why I say “40 minutes, or until fork tender”… I feel like each oven has its own mind. 😉 Turn it up to 400F and see how that goes? Let me know if you try that! Have a great weekend!!

    • says

      Hi Jamie! I’ve never tried freezing this particular potato dish, however I have frozen other potato gratins by cooking them 3/4 through prior to freezing, then defrost on counter and reheat. I’d say the same process should work for this dish, too. I hope you have a chance to try it. It’s really good! :)

      • Jamie says

        Thank you! I have all the ingredients to make it (planning to use sweet potatoes instead of regular potatoes) and it looks divine! I’m just worried I won’t be able to finish the whole thing before it goes bad. :)

  2. Elizabeth Monticue says

    In this recipe, 40 ounces of fresh baby spinach? 4, 10 ounce bags? Seems like a lot of spinach… I want to try this recipe, want to get the proportions correct. Thanks!

    • says

      Hi Elizabeth!

      I am updating the recipe as we speak… I normally make this with canned spinach, but the couple of times that I made it with fresh spinach, I did use 4 (10-oz) bags. You have to cook the spinach before layering it on top of the potatoes… once wilted, 40-oz. isn’t all that much. 😀

  3. Sarah says

    This smells delicious and I can’t wait to try it! But I think I used to much spinach and potatoes and not enough of the liquid mixture? How can I adjust it? Can I just sprinkle feta on top to get that yummy melted cheese look? Thanks!!

    • says

      Hi Sarah! Since I can’t tell how much you might need, I would suggest to pour just a little bit of heavy cream over it and cook it until the top is browned, but only if it seems the dish seems too dry. And yes, sprinkle that feta on top! That’s a great idea!! :)

  4. Cathy says

    I saw your recipe & your comment to please visit your blog on Pinterest and here I am. I can’t wait to try this recipe… and some of your other ones, too. I’m also going to follow your board. Thank you!

  5. Candace says

    This turned out great. This recipe is too much for a 2qt dish. Since I had already dirtied the 2qt, I thought I’d go ahead and just use it. I ended up only using 2 cans of spinach, and left out quite a bit of the potatoes. I made it again afterwards with canned potatoes, 1 can of spinach, 2 eggs, and about 1 cup heavy creamer. Oh and I tossed the potatoes with grape seed oil and some spices! I really like this recipe! Thanks for sharing it!

    • says

      That’s great, Candace! SO glad to hear you enjoyed it! And thanks for catching my mistake in the recipe… 2 quart? Hmmm….It’s what happens when you write your recipes at 1 a.m.
      Hope you’re having a fantastic weekend!

  6. Marika says

    Thx for this recipe! :) I did few modifications of it, to make it fully vegan, instead of feta i used home-made vegan ricotta. Added tofu, onion and garlic (lots of garlic :D).

  7. Heidi says

    I’ve used this recipe and made a few variations of it…I even got a catering gig from it! Its famous! Perfection! I use half kale/half spinach and people love it. Also, heat the cream or milk in a saucepan and use things like whole garlic cloves and lemon zest in it…then remove them and pour over the gratin…and people won’t know what hit them!

  8. heather says

    Looks amazing, can’t wait to try! You mentioned that you usually make this with ground beef… how much do you use?

    • says

      Hi!!
      I use about 2 pounds of ground beef, but when made with beef, you don’t use spinach or feta. Just brown the beef with diced onions, season with salt and pepper, and layer on top of the potatoes.

  9. Geri says

    This recipe sounds delicious. Spinach is my favorite veggie. I plan to try it with frozen chopped spinach. Three boxes sounds about right! Thank you.

    • says

      I meant to put a note in the recipe and I forgot; so sorry! You would need about 4 cups of sauteed fresh spinach. I am guessing about 2 bags, give or take, of fresh baby spinach.

  10. says

    I have it on good authority that feta and heavy cream, when combined, make just about everything better.

    This is comfort, earthy potato style (one of my favourite forms). xo

  11. says

    Oh my, this sounds so, so good. I don’t eat potatoes but I’m thinking I might try a sweet potato version. Just pinned on my Meatless Monday board!

  12. says

    School is supposed to be a safe place. I’m so sad for these families, and I’m sad for the loss of innocence for the children remaining and for the children of our country. We had a shooting 2 years ago at our school and the community has never been the same… children are fearful of things that they should not even know about. The little girl up the street has a bullet scar in her arm, she’s 9. Every parent’s nightmare indeed.

  13. says

    I did share this lovely post for sure, it is too good to not share:-) I love how hearty it looks, it could totally be a main entree for me!! Beautiful, Hugs, Terra

  14. says

    There are just no words. Like you said, just lots of extra hugs and kisses to our babies. I like the vegetarian spin on this dish. I’m sure I would really enjoy it.

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