Greek Potato Casserole

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Greek Potato Casserole

 

1 1/2 pounds yellow-fleshed potatoes (peeling is optional)

1 pound beets

4 cups thinly-sliced onions

2 tablespoons minced garlic

2 tablespoons minced fresh oregano (or 1 teaspoon dried oregano may be

substituted)

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice, strained

2 pounds fresh spinach, washed and large stems removed

sea salt and freshly ground black pepper to taste

1/2 cup olive oil, for brushing phyllo and pan

8 ounces phyllo

 

Steam the potatoes until tender, about 15 minutes, in a 3-4 quart saucepan

equipped with a steamer basket until tender. Pressure-cook the beets for 15

minutes. Alternately, boil them in a 3-quart saucepan for 45 minutes to 1 hour

or until tender.

Preheat the oven to 400 degrees

Place the onions, garlic, oregano, and olive oil into a 10-inch saute pan over

low heat and cook for 10 to 15 minutes or until soft. Combine the potatoes and

onions in a bowl and mash. Set aside.

Cool and peel the beets under cold running water. Cut into 1/8-inch thick

rounds. Toss them in a bowl with lemon juice and salt and pepper to taste and

set aside.

Steam the spinach until just wilted, about 1-2 minutes. Refresh in a bowl of

cold water, squeeze dry, and chop. Season with salt and pepper to taste.

Oil a 10 x 10-inch ovenproof glass dish. Lightly brush 3 sheets of phyllo with

oil and layer in the bottom of the pan. Spread potato mixture evenly over the

phyllo. Spread the spinach over the potatoes and cover with 2 sheets of lightly

oiled phyllo, then spread a layer of beets. Cover the beets with 10 sheets of

phyllo, each sheet lightly oiled. With the tip of a sharp knife, cut through the

top layers of phyllo (stopping just short of the filling) into even 4-by-6-inch

portions. This will make it much easier to divide up the casserole after baking.

Bake for 30 minutes or until golden brown. Slice through and serve.

 

 

 

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