Spinach Pesto Potato Casserole

recipe
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.

Yield:

Makes 10 to 12 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

April 1997
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