Yields Makes 10 to 12 servings
Notes: Mash boiled, steamed, or baked potatoes--hot or cold. If making ahead, cover and chill casserole up to 1 day; bake 55 minutes before adding nuts.

How to Make It

Step 1
1

In a food processor or blender, smoothly purée spinach, parsley, garlic, oil, and lemon peel.

Step 2
2

With a mixer, beat cream cheese until fluffy, adding 1 egg at a time. Add potatoes and mix well.

Step 3
3

Spread potato mixture in a shallow 3- to 3 1/2-quart casserole. With the tip of a knife, impress shallow stripes or a lattice in potatoes, and spoon spinach mixture into these depressions.

Step 4
4

Cover casserole tightly. Bake in a 375° oven until hot in center, about 35 minutes. Uncover and sprinkle nuts onto potatoes; bake 10 minutes more.

Ingredients

 2 cups packed washed spinach leaves
 1 1/2 cups firmly packed parsley
 2 cloves garlic
 1/4 cup olive or salad oil
 1 teaspoon grated lemon peel
 1 package (8 oz.) cream cheese
 2 large eggs
  About 8 cups unseasoned mashed potatoes
 1/3 cup pine nuts

Directions

Step 1
1

In a food processor or blender, smoothly purée spinach, parsley, garlic, oil, and lemon peel.

Step 2
2

With a mixer, beat cream cheese until fluffy, adding 1 egg at a time. Add potatoes and mix well.

Step 3
3

Spread potato mixture in a shallow 3- to 3 1/2-quart casserole. With the tip of a knife, impress shallow stripes or a lattice in potatoes, and spoon spinach mixture into these depressions.

Step 4
4

Cover casserole tightly. Bake in a 375° oven until hot in center, about 35 minutes. Uncover and sprinkle nuts onto potatoes; bake 10 minutes more.

Spinach Pesto Potato Casserole

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