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Spinach and Potato Pie
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Nice side dish to accompany a fish entrée. To make parve, replace melted butter with olive oil and milk with non-dairy creamer, and omit feta and Parmesan cheeses.

Serves: 10-12

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American Dairy Side Dish

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2 1/2 lbs. potatoes, peeled
1/3 cup melted butter, divided
1/2 cup milk
Salt & pepper to taste
2 large eggs, lightly beaten
1 cup grated Parmesan cheese, divided
7 garlic cloves, minced
6 green onions, thinly sliced
2 lbs. frozen chopped spinach, thawed and drained
2 1/2 tsp. dried dill
2 1/2 tsp. dried oregano
1/2 tsp. ground nutmeg
6 oz. Feta cheese, crumbled


  1. Cook potatoes until soft. Then drain, cool and mash. Beat in 3 tbs. butter, milk, salt pepper, eggs and 6 tbs. Parmesan cheese.
  2. Heat 1 tbs. butter in large skillet and sauté garlic and onions. Add spinach, reduce heat and cook covered 3 minutes.
  3. Remove from heat and add dill, oregano and nutmeg. Mix in feta cheese.
  4. Add 1 tbs. butter to greased 9 x 13 inch baking pan and spoon half the potato mixture into bottom, pressing down.
  5. Layer spinach mixture and top with remaining potato mixture. Sprinkle with remaining Parmesan cheese and drizzle with remaining butter.
  6. Bake at 400 degrees for 50 minutes or until top is lightly browned.

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