Best Greek Potato Casserole Recipes

GREEK POTATO CASSEROLE

Greek Potato Casserole image

The crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. -Cheryl Woodson, Liberty, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup plain yogurt
1 package (4 ounces) crumbled tomato and basil feta cheese
3 tablespoons pitted Greek olives, chopped
2 tablespoons minced chives
1 teaspoon lemon-pepper seasoning
1/8 teaspoon pepper
1 package (24 ounces) refrigerated mashed potatoes
TOPPING:
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Steps:

In a large bowl, combine the first 8 ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish. , Combine topping ingredients; sprinkle over casserole., Bake, uncovered, at 350° until golden brown, 40-45 minutes.

Nutrition Facts : Fat 13 g fat (9 g saturated fat), Cholesterol 29 mg cholesterol, Sodium 752 mg sodium, Carbohydrate 24 g carbohydrate, Fiber 4 g fiber, Protein 9 g protein.

GREEK-STYLE POTATO-SPINACH CASSEROLE

Greek-Style Potato-Spinach Casserole image

Make this Greek-Style Potato-Spinach Casserole to create a new family fave. This potato-spinach casserole is topped with feta cheese and Kalamata olives.

Provided by My Food and Family

Categories Dairy

Time 45m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup plain low-fat Greek-style yogurt
1 egg, beaten
2 tsp. lemon juice
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/4 cup Kalamata olives, sliced
1 Tbsp. Greek seasoning
1 Tbsp. butter
1 can (5 oz.) evaporated milk
1/8 tsp. pepper
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Steps:

Heat oven to 350°F.
Microwave potatoes as directed on package. (Do not mash.)
Meanwhile, mix cream cheese, yogurt, egg and lemon juice in medium bowl until blended. Add spinach, olives and Greek seasoning; mix well.
Place potatoes in medium bowl. Add butter, milk and pepper; mash until ingredients are well blended and potatoes are mashed to desired consistency. Spread onto bottom of 9-inch square pan sprayed with cooking spray; cover with cream cheese mixture. Top with feta.
Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 720 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 4 g, Protein 10 g

GREEK POTATO CASSEROLE

Greek Potato Casserole image

This Greek Potato Casserole is courtesy of Running to the Kitchen as part of the U.S. Potato Board's Potato Lovers Club. This Greek Potato Casserole starring red potatoes has a fresh lemony-oregano flavor with kalamata olives and feta.

Provided by Potato Goodness

Categories Trusted Brands: Recipes and Tips U.S. Potato Board

Time 2h20m

Yield 4

Number Of Ingredients 13

Ingredients

½ pound boneless, skinless chicken thighs
Zest and juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
Salt and pepper to taste
2 pounds small red potatoes, scrubbed*
2 tablespoons extra-virgin olive oil
½ teaspoon dried oregano
¼ teaspoon salt and pepper
¼ cup chopped pitted kalamata olives
½ pint grape tomatoes, halved
½ cup crumbled feta cheese
½ cup chopped baby spinach

Steps:

Place chicken in a large resealable plastic bag.
Whisk the remaining marinade ingredients together in a small bowl and pour into the bag with the chicken. Seal and refrigerate to marinate for at least an hour, up to overnight.
Heat a large skillet over medium-high heat and place the marinated chicken pieces in the pan. (Discard marinade.) Cook until browned on each side and chicken is fully cooked through. Transfer to a cutting board and shred with two forks. Set aside.
Preheat oven to 375 degrees F.
Toss the potatoes, olive oil, oregano, salt and pepper in a large bowl until all the potatoes are evenly coated.
Add the olives, tomatoes, feta and shredded chicken to the bowl and gently toss to combine. Transfer the mixture to a 9 x 9-inch or similar-sized baking dish. Cover with foil.
Bake for 40 minutes. Remove the foil, increase the temperature to 400 degrees F, and bake for another 20 minutes until the potatoes start to brown and crisp around the edges.
Remove from oven, top with chopped spinach and serve.

Nutrition Facts : Calories 461.4 calories, Carbohydrate 41.5 g, Cholesterol 52 mg, Fat 26.2 g, Fiber 5.4 g, Protein 17.3 g, SaturatedFat 6.7 g, Sodium 585.2 mg, Sugar 3.1 g

GREEK POTATO CASSEROLE

GREEK POTATO CASSEROLE image

Categories Potato Healthy

Yield 4

Number Of Ingredients 16

Ingredients

For the chicken marinade
½ pound boneless skinless chicken thighs
Zest of ½ a lemon
Juice of ½ a lemon
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
Salt and pepper
For the casserole
2 pounds small red potatoes, cleaned and scrubbed; larger ones cut in half, smaller ones can remain whole
2 tablespoons extra-virgin olive oil
½ teaspoon dried oregano
Salt and pepper
¼ cup chopped pitted kalamata olives
½ dry pint grape tomatoes, halved
½ cup crumbled feta cheese
½ cup chopped baby spinach

Steps:

For the chicken marinade 1. Add the chicken to a large resealable plastic bag. 2. Whisk the remaining ingredients together in a small bowl and pour into the bag with the chicken. 3. Seal and set aside to marinate for at least an hour, up to overnight. 4. Heat a large skillet over medium-high heat and place the marinated chicken in the pan. Cook until browned on each side and chicken is fully cooked through. Transfer to a cutting board and shred with two forks. Set aside. For the casserole 1. Preheat oven to 375°F. 2. Toss the potatoes, olive oil, oregano, salt and pepper in a large bowl until all the potatoes are evenly coated. 3. Add the olives, tomatoes, feta and shredded chicken to the bowl and gently toss to combine. 4. Transfer the mixture to a 9 x 9 or similar sized baking dish. Cover with foil and bake for 40 minutes. 5. Remove the foil, increase the temperature to 400°F, and bake for another 20 minutes until the potatoes start to brown and crisp around the edges. 6. Remove from oven, top with chopped spinach and serve.