Tuesday, March 11, 2008
Potato, Spinach, and Leek Casserole
3 large potatoes
200 grams fresh spinach leaves
200 grams crumbled feta cheese
1/2 cup milk
salt and pepper
1/4 cup parmesan cheese
Preheat the oven to 375 degrees fahrenheit.
Scrub the potatoes (leave the peels on), and slice thinly. Put them in a pot of water, bring to a boil and simmer for 20 min, or until tender.
Wash the spinach, remove the stems and tear into pieces. Microwave or steam for 2 minutes, until wilted.
Slice the leek thinly and saute in olive oil until caramelized (about 20 min.)
Lay half the potatoes on the bottom of an 8 inch glass casserole dish. Sprinkle with salt and pepper. Slice half the feta into thin slices and layer on top. Spread half the spinach on top of the cheese, and sprinkle with thyme and nutmeg. Spread half the leek on top of the spinach. Repeat the layers. Mix the eggs with the milk and pour them over the casserole. Sprinkle the parmesan evenly across the top.
Bake for 4o minutes. Let rest for 5 minutes before cutting.