Passover Potato Casserole

Directions

1. 1
   Peel and quarter potatoes.
2. 2
   In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes.
3. 3
   Preheat oven to 425 degrees F.
4. 4
   Mash drained potatoes with a potato masher or beat with an electric mixer on low speed.
5. 5
   Add yogurt, margarine or butter, salt, and red pepper; beat just until combined.
6. 6
   Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy.
7. 7
   Fold in 1/2 cup of the feta cheese.
8. 8
   In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.
9. 9
   Spread half of the potato mixture into a lightly greased 2-quart rectangular baking dish. Layer spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika.
10. 10
    Bake, uncovered, for 15 minutes or until top is lightly browned.