Spinach & Potato Bake

6
Servings
10m
Prep Time
1h
Cook Time
1h 10m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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