Potato-Spinach Bake

Directions

1. 1
   Preheat oven to 450F.
2. 2
   Spray 9-inch deep-dish pie plate with nonstick cooking spray.
3. 3
   Bring 2 cups water to a boil.
4. 4
   Slice potato into 1/4-inch-thick slices, and place around bottom of pie plate in single layer.
5. 5
   Reserve any remaining potato slices for another use.
6. 6
   Spray potato slices lightly with nonstick cooking spray,
7. 7
   Meanwhile, cook barley according to package directions, drain and place in large mixing bowl.
8. 8
   Cut spinach widthwise into large pieces, and, using water clinging to leaves, steam spinach in covered pot until wilted, 2 to 3 minutes.
9. 9
   Remove from heat, drain and press out excess water.
10. 10
    Combine with barley in mixing bowl.
11. 11
    Add 2 cups shredded cheese, and toss together.
12. 12
    Place pepper strips on potato slices.
13. 13
    Mound barley mixture on top of pepper strips, sprinkle top with remaining 1/2 cup cheese and bake 7 to 10 minutes more, or until cheese bubbles and browns.
14. 14
    Remove from heat, slice and serve.
15. 15
    Pass with marinara sauce.