Ingredients
Units
Scale
- 8 oz. block of feta cheese - cut in half
- 7 - 8 russet potatoes
- 10 oz. of frozen cut spinach
- 1/3 cup milk
- 1/4 cup bread crumbs
- 1 tbs. olive oil
- 1/2 tsp gogucharu - Korean chili flakes
- 1 tsp. salt
- 1 tsp. butter - for preparing the baking dish
Instructions
- Preheat Oven 350 degrees F.
- Thaw and drain the spinach.
- Peel the potatoes and boil until fork tender and drain. Do not rinse, leave the potatoes piping hot to mash.
- Crumble 4 oz. of the feta into the hot potatoes. Add the salt and gogucharu and mash with a masher.
- Add the milk and drained spinach and mash.
- Rub a baking dish with the tsp. of butter.
- Place the mashed potatoes into the prepared baking dish.
- Top the dish with the other 4 oz. of crumbled feta.
- Heat the bread crumbs in a small cast iron frying pan with a tbs. of olive oil until slightly golden.
- Place the toasted bread crumbs over the dish.
- Cover the baking dish with tin foil.
- Bake for 30 – 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
