Spinach Pesto Potato Casserole

• 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. In a food processor or blender, smoothly puree 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 375u0b0 oven until hot in center, about 35 minutes. Uncover and sprinkle nuts onto potatoes; bake 10 minutes more.

parsley, garlic, olive, cream cheese, eggs, potatoes, pine nuts

Taken from www.myrecipes.com/recipe/spinach-pesto-potato-casserole (may not work)