Spanakopita-Inspired Spinach And Feta Mashed Potatoes Recipe
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
6 Servings
Ingredients
  • 2 pounds Yukon Gold potatoes
  • 1 tablespoon + ½ teaspoon kosher salt, divided
  • 6 tablespoons salted butter, divided
  • 2 cloves garlic, minced
  • Pinch of ground nutmeg
  • 4 cups baby spinach, chopped
  • ½ cup whole milk
  • ¼ cup sour cream
  • 1 teaspoon lemon zest
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons sliced scallions
  • ¾ cup crumbled feta cheese, divided
  • 2 sheets phyllo dough, thawed
Directions
  1. Preheat the oven to 400 F.
  2. Peel the potatoes and cut into 1 ½ inch pieces.
  3. Place the potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon of salt.
  4. Bring to a boil over high heat, then reduce heat to medium and cook until a knife slides through the potatoes with no resistance, about 15 to 20 minutes.
  5. Drain the potatoes in a colander and let them dry for 2 minutes.
  6. Return the empty pot to medium-low heat and melt 4 tablespoons of butter in it.
  7. Add the garlic and nutmeg and cook until fragrant, about 30 seconds.
  8. Add the spinach and cook until wilted, 1 to 2 minutes.
  9. Pour in the milk and heat through for 2 minutes.
  10. Remove the pot from the heat, add the potatoes, and mash until smooth.
  11. Stir in the sour cream, lemon zest, pepper, and the remaining salt.
  12. Fold in the dill, parsley, scallions, and ½ cup of the feta.
  13. Spread the potatoes into an 8x8-inch baking dish.
  14. Sprinkle the remaining feta over the top.
  15. Loosely crumple each phyllo sheet and arrange the ruffles over the potatoes.
  16. Melt the remaining butter and brush or drizzle it over the phyllo.
  17. Bake the mashed potatoes for about 12 to 15 minutes, until the phyllo is golden and crisp at the tips.
  18. Sprinkle the mashed potatoes with additional herbs, if desired, before serving.