Spinach and Potato Casserole

Name: Spinach and Potato Casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 30 g Butter; 30 g Flour; 250 ml Milk; 250 ml Vegetable broth; 200 g Feta; 7-10 Tbsp salt, pepper, nutmeg; 1–2 Splash of lemon juice; 3 Onions; 3 Garlic cloves; 450 g young leaf spinach; 2 TABLESPOONS Olive oil; 1.2 kg waxy potatoes

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

30 g Butter
30 g Flour
250 ml Milk
250 ml Vegetable broth
200 g Feta
7-10 Tbsp salt, pepper, nutmeg
1–2 Splash of lemon juice
3 Onions
3 Garlic cloves
450 g young leaf spinach
2 TABLESPOONS Olive oil
1.2 kg waxy potatoes

Directions

1
For the béchamel sauce, melt butter in a pot. Stir in the flour, sweat briefly. Add milk and stock while stirring and bring to the boil. Simmer for about 5 minutes while stirring. Remove from the stove. Crumble 100 g feta into the sauce.
2
Melt while stirring. Season to taste with salt, pepper, nutmeg and lemon juice.
3
Peel and finely dice the onions and garlic. Wash the spinach and spin dry. Heat the oil in a large pot. Brown the onions and garlic in it. Add the spinach. Cover and allow to collapse in 2-4 minutes.
4
Season to taste with salt, pepper and nutmeg.
5
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Peel and wash the potatoes and slice them finely. Spread a thin layer on the bottom of an ovenproof casserole dish (approx. 19 x 27 cm; 6 cm high).
6
Season with salt and pepper. Spread spinach on top, pour about half of the béchamel sauce over it. Cover with the remaining potatoes. Pour the rest of the sauce over it. Sprinkle 100 g cheese crumbly over it. Bake in a hot oven for 60-70 minutes.