Passover Potato Casserole

From better homes & gardens. i used garlic herb feta-yum!!

Peel and quarter potatoes.

In a large saucepan cook potatoes , covered , in a small amount of boiling water for 25 minutes or until tender.

Drain potatoes.

Preheat oven to 425 degrees f.

Mash drained potatoes with a potato masher or beat with an electric mixer on low speed.

Add yogurt , margarine or butter , salt , and red pepper.

Beat just until combined.

Add eggs.

Beat with an electric mixer on low speed for 1 minute or until fluffy.

Fold in 1 / 2 cup of the feta cheese.

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.

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.

Bake , uncovered , for 15 minutes or until top is lightly browned.

baking potatoes, plain low-fat yogurt, margarine, salt, ground red pepper, eggs, herbed feta cheese, water, spinach, paprika