Recipe: Potato and spinach bake

By admin
01 April 2010

Plain vegetables transformed.

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

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.

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