Potato & spinach bake

By Drum Digital
12 June 2012

Serves 10-12

Preparation time: 10 min

Cooking time: 20 min

Baking time: 30-50 min

8 potatoes, washed

4 x 250 ml (4 c) water


30 ml (2 T) butter

1 onion, finely chopped

2 cloves garlic, finely chopped

15 ml (1 T) veggie sprinkle

250 g (1 tub) smooth cottage


2 bunches of spinach, well washed and shredded

250 ml (1 c) grated cheese of your choice

oil (preferably olive oil) to drizzle

30 ml (2 T) chopped fresh parsley

Potato and spinach bake

Put the potatoes and water in a saucepan, add salt and boil for 15-20 minutes until cooked.

Be careful not to overcook them.

Meanwhile heat the butter in a large frying pan and lightly fry the onion and garlic for 2-3 minutes until soft and fragrant.

Season with the veggie sprinkle and stir in the cottage cheese.

Add the shredded spinach and cook, stirring continuously, for 4-5 minutes at the most.

Remove from the heat and stir in half the cheese of your choice; set aside.

Preheat the oven to 180 °C and lightly grease a medium ovenproof dish with oil or butter.

Slice the cooked potatoes.

Arrange half the potato slices in the prepared dish, season with veggie sprinkle, then top with the spinach mixture.

Arrange the rest of the potato slices on top of the spinach, drizzle or brush with oil and bake for 20 minutes.

Sprinkle with the rest of the cheese and parsley and bake for a further 10-20 minutes until done.

Serve as a side dish.

TIP: The baking time ranges from 20 to 40 minutes, depending on how long the potatoes were boiled. You can use cream instead of cottage cheese.

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