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Breakfast recipe · from the recipe book

Layered Feta Potato Gratin with Spinach

Thin, tender layers of russet potato and sweet red pepper baked in a tangy feta-yogurt custard with dill and green onion, finished with a golden, bubbly crumbled-feta top.

Layered Feta Potato Gratin with Spinach

Ingredients

  • 3 medium600 gRusset potatoespeeled and sliced 1/8 inch thick
  • 1 tbsp15 gOlive oil
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • 2½ medium40 gGreen onionsthinly sliced
  • 2 cloves6 gGarlicminced
  • 5 cups loosely packed150 gBaby spinachroughly chopped
  • 1⅓ cups crumbled200 gFeta cheesecrumbled
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • 3 large150 gEggs
  • ½ cup (120 ml)120 gWhole milk
  • ⅔ cup sprigs6 gFresh dillchopped
  • ¼ tsp0.5 gGround nutmeg
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 375°F (190°C) and brush an 8-by-8-inch baking dish with one-third of the olive oil.
  2. Warm the remaining two-thirds of the olive oil in a skillet over medium heat, cook the red bell pepper for 4 minutes, add the green onion and garlic for 1 minute, then stir in the spinach until just wilted; set the vegetable mixture aside.
  3. Make the custard: in a bowl, whisk the egg, Greek yogurt, whole milk, dill, nutmeg, black pepper and half of the feta until fairly smooth.
  4. Layer one-third of the potato slices in the dish, top with half of the vegetable mixture and spoon over one-third of the custard.
  5. Add another third of the potato slices, the remaining half of the vegetable mixture and another third of the custard.
  6. Finish with the last third of the potato slices, pour over the remaining third of the custard and scatter the remaining half of the feta on top.
  7. Cover with foil and bake 40 minutes, then uncover and bake 20 to 25 minutes more, until the potatoes are tender when pierced, the top is golden and the custard reaches 160°F (71°C) in the center.
  8. Rest 10 minutes to set, then cut into 4 squares and serve.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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