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Spinach Pesto Potato Casserole

Yield Makes 10 to 12 servings
Notes: Mash boiled, steamed, or baked potatoes--hot or cold. If making ahead, cover and chill casserole up to 1 day; bake 55 minutes before adding nuts.

Ingredients

  • 2 cups packed washed spinach leaves
  • 1 1/2 cups firmly packed parsley
  • 2 cloves garlic
  • 1/4 cup olive or salad oil
  • 1 teaspoon grated lemon peel
  • 1 package (8 oz.) cream cheese
  • 2 large eggs
  • About 8 cups unseasoned mashed potatoes
  • 1/3 cup pine nuts

Nutrition Information

  • calories 273
  • caloriesfromfat 46 %
  • protein 7.8 g
  • fat 14 g
  • satfat 5.4 g
  • carbohydrate 31 g
  • fiber 4.7 g
  • sodium 102 mg
  • cholesterol 56 mg

How to Make It

  1. In a food processor or blender, smoothly purée spinach, parsley, garlic, oil, and lemon peel.

  2. With a mixer, beat cream cheese until fluffy, adding 1 egg at a time. Add potatoes and mix well.

  3. Spread potato mixture in a shallow 3- to 3 1/2-quart casserole. With the tip of a knife, impress shallow stripes or a lattice in potatoes, and spoon spinach mixture into these depressions.

  4. Cover casserole tightly. Bake in a 375° oven until hot in center, about 35 minutes. Uncover and sprinkle nuts onto potatoes; bake 10 minutes more.