Spinach & Potato Bake
Recipe: #35873
October 21, 2020
Categories: Side Dishes, Potatoes, Pumpkin, Spinach, Oven Bake, Gluten-Free, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"From our weekday newspaper The West Australian."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (798 g)
- Calories 1065.6
- Total Fat - 75.1 g
- Saturated Fat - 33.1 g
- Cholesterol - 1903.7 mg
- Sodium - 917.1 mg
- Total Carbohydrate - 28 g
- Dietary Fiber - 4.1 g
- Sugars - 8.5 g
- Protein - 67.8 g
- Calcium - 456.7 mg
- Iron - 10.3 mg
- Vitamin C - 23.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 180C.
Step 2
Lightly grease a lasagne dish.
Step 3
Cut potatoes, pumpkin and carrots into cubes.
Step 4
Heat butter in frying pan and add the vegetables and cook covered for 10 minutes, stirring occasionally until golden brown.
Step 5
Add spinach and cook until wilted and continue to cook until all the liquid has evaporated and then spoon into lasagne dish.
Step 6
Beat eggs and cream until combined and season with salt or pepper and pour egg mixture over the potatoes and top with cheese.
Step 7
Bake for 35-40 minutes or until golden brown.
Tips
No special items needed.
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