1 pound spinach, stemmed and washed
1/2 teaspoon ground nutmeg
2 large all purpose potatoes, peeled anddiced
4 tablespoons butter, melted
Salt to taste
Grinding black pepper
1/2 cup plain yogurt
1/2 cup grated Parmigiano Reggiano cheese, or Italian Fontina cut into small bits
Preheat the oven to 350°F.
Steam the spinach in a sauté pan with 2tablespoons of water over medium heat until it has wilted; this will take just a minute or two at most. Drain and squeeze the spinach dry. Chop it and transfer it to a medium size bowl. Stir in the nutmeg.
Place the potatoes in a 1 quart saucepan,cover them with water; add 1 teaspoon of salt and bring the potatoes to a boil;cook them until they are tender. Drain in a colander.
Transfer the potatoes to a bowl and mash them with a potato masher; do not use a food processor or blender as this will make the potatoes break down and become very pasty and glue-like. Add the butter,and salt and pepper to taste and transfer the mixture to the bowl with the spinach; stir in the yogurt and cheese.
Spread the mixture into an oiled pie plate and bake for 35 minutes until bubbly. Serve hot.
This recipe is featured on show 1910 - PotatoCasseroles.
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