Greek-Style Potato-Spinach Casserole
- 1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
- 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup plain low-fat Greek-style yogurt
- 1 egg, beaten
- 2 tsp. lemon juice
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 1/4 cup Kalamata olives, sliced
- 1 Tbsp. Greek seasoning
- 1 Tbsp. butter
- 1 can (5 oz.) evaporated milk
- 1/8 tsp. pepper
- 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
- Heat oven to 350F.
- Microwave potatoes as directed on package.
- (Do not mash.)
- Meanwhile, mix cream cheese, yogurt, egg and lemon juice in medium bowl until blended.
- Add spinach, olives and Greek seasoning; mix well.
- Place potatoes in medium bowl.
- Add butter, milk and pepper; mash until ingredients are well blended and potatoes are mashed to desired consistency.
- Spread onto bottom of 9-inch square pan sprayed with cooking spray; cover with cream cheese mixture.
- Top with feta.
- Bake 25 to 30 min.
- or until heated through.
potatoes, philadelphia cream cheese, yogurt, egg, lemon juice, olives, seasoning, butter, milk, pepper, feta cheese
Taken from www.kraftrecipes.com/recipes/greek-style-potato-spinach-casserole-188961.aspx (may not work)