Potato Spinach Bake Ⓥ

• large pot
• zester or microplane
• juicer
• colander
• large bowl
• potato masher
• 9×13 inch baking dish

• 3 pounds yellow potatoes, diced
• 1 lemon
• ¼ c nutritional yeast
• ¼ plus 1 T olive oil, divided
• 16 oz frozen spinach, thawed and squeezed to remove excess water
• 3 T fresh oregano or 1 T dried
• 1½ t salt
• pepper
• 1¼ c bread crumbs, divided
• oil
• paprika

Put potatoes in the pot, cover with water, and bring to a boil. Lower heat and let simmer for about 20 minutes, until tender.

Meanwhile, wash and zest the lemon, then juice it. Place zest and juice in the bowl along with yeast and ¼ c oil.

Preheat oven to 400.

Drain the potatoes, add to the bowl, and mash until creamy. Stir in spinach, oregano, salt, pepper, and 1 c bread crumbs.

Lightly oil the baking dish, add the potatoes, and spread into a smooth layer.

Sprinkle with remaining ¼ bread crumbs and paprika, then drizzle the rest of the oil on top.

Bake for 30 minutes, until the top is brown and the sides are pulling away from the pan.

Let cool at least 10 minutes before cutting into pieces.

Serve warm or at room temperature.

Adapted from the recipe for “Potato spinach squares” in Vegan Brunch – read my review.

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