Spinach Pesto Potato Casserole

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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 46%
  • Protein: 7.8g
  • Fat: 14g
  • Saturated fat: 5.4g
  • Carbohydrate: 31g
  • Fiber: 4.7g
  • Sodium: 102mg
  • Cholesterol: 56mg


  • 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


  1. 1. In a food processor or blender, smoothly purée spinach, parsley, garlic, oil, and lemon peel.
  2. 2. With a mixer, beat cream cheese until fluffy, adding 1 egg at a time. Add potatoes and mix well.
  3. 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. 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.
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