Fish And Spinach Casserole

• 2 lbs hake fillets (see end of recipe directions for substitutions)
• 2 tablespoons olive oil
• 1 (8 ounce) bag fresh spinach
• 1 (4 ounce) package low-fat cheddar cheese, shredded
• 1/4 cup egg substitute (Egg Beaters)
• 1 medium yellow onion, finely chopped
• 1/2 cup celery, finely chopped
• 2 medium potatoes, cooked and mashed
• 1/2 teaspoon black pepper

1. Preheat the oven to 350u0b0F.
2. In a large skillet saute together the fish filets, onion, celery and black pepper in the oil for approximately 10 min; set aside to cool slightly.
3. Cook the spinach in a little water until limp; drain, squeezing out as much water as you can and set aside to cool.
4. In a bowl combine the potatoes, the fish filet mixture and the egg substitute.
5. Butter a 2 quart casserole dish and then begin assembling the casserole.
6. First a layer of fish mixture, then a layer of spinach; then sprinkle with half of the cheddar cheese.
7. Next, a layer of the remaining fish mixture, then the remaining spinach, then the remaining cheddar cheese.
8. Bake in the preheated 350u0b0F oven for 25-30 minutes.
9. Variation: if you don't recognize the fish 'hake' -- you may substitute cod, flounder, haddock, pollock or tilapia in it's place.
10. Variation: you can also swap out the cheddar cheese for another type such as mozzarella or monerey jack.

hake, olive oil, fresh spinach, cheddar cheese, egg substitute, yellow onion, celery, potatoes, black pepper

Taken from www.food.com/recipe/fish-and-spinach-casserole-154590 (may not work)