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

1. Heat oven to 350F.
2. Microwave potatoes as directed on package.
3. (Do not mash.)
4. Meanwhile, mix cream cheese, yogurt, egg and lemon juice in medium bowl until blended.
5. Add spinach, olives and Greek seasoning; mix well.
6. Place potatoes in medium bowl.
7. Add butter, milk and pepper; mash until ingredients are well blended and potatoes are mashed to desired consistency.
8. Spread onto bottom of 9-inch square pan sprayed with cooking spray; cover with cream cheese mixture.
9. Top with feta.
10. Bake 25 to 30 min.
11. 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)