Potato and Salmon Casserole with Spinach and Feta
by Sebi
A hearty casserole with potatoes, fresh salmon, creamy spinach, and a savory feta crust.
Ingredients
- Potatoes 1000 g
- Salmon (fresh or frozen) 500 g
- Chopped spinach (frozen) 450 g
- Sour cream 200 g
- Feta 200 g
- Salt 1 pinch
- Pepper 1 pinch
Preparation
- 1
Preheat the oven to 200 °C top/bottom heat.
- 2
Peel the 1000 g of potatoes, cut into pieces, and parboil in salted water for approx. 15 minutes.
- 3
Cut the 500 g of salmon into bite-sized cubes.
- 4
Cook the 450 g of chopped spinach (frozen) together with 200 g of sour cream in a pot until thawed.
- 5
Season the spinach and sour cream mixture with salt and pepper.
- 6
Place the parboiled potato pieces into a casserole dish.
- 7
Distribute the salmon cubes over the potatoes.
- 8
Spread the spinach cream evenly over the salmon and potatoes.
- 9
Crumble the 200 g of feta with your hands and sprinkle over the casserole.
- 10
Bake the casserole in the oven for approx. 25-30 minutes until golden brown.