Vegetarian Comfort Food

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Vegetarian Comfort Food

Snuggle up with one of our indulgent, warming meat-free dishes, from soup, lasagne and stew, to deluxe one-pots and lots and lots of cheese.

1. Veggie Pot Pie

Veggie Pot Pie

A mouthwatering-good vegetable pot pie.. A really tasty and filling recipe--we didn't miss having meat in it. I omitted the cauliflower and used about 1 TBS more cornstarch, because the sauce was not thick enough. You also need two 9" pie crusts (one for the bottom and one for the top). I used frozen, premade crusts, defrosted and rolled out. I also used a 8X8X2 glass pan.. Really good, but the next time I make it, I would make the following changes: 1) cook the pie crust a little first, then add veggies and cook again so that the crust is really done. 2) drain most of the broth after cooking veggies. I did skim some off but still put too much in the pie crust. It makes the crust soggy and the pie hard to cut.

The secret Ingredients of Veggie Pot Pie

The delicous of Veggie Pot Pie is a blend of ingredients : 3 cups vegetable broth, 2 tablespoons cornstarch, 1 teaspoon ground black pepper, 2 potatoes, peeled and diced, 2 cups cauliflower florets, 1 onion, chopped, 2 tablespoons soy sauce, 2 stalks celery, sliced 1/4 inch wide, 8 ounces mushrooms, 2 tablespoons olive oil, 2 large carrots, diced, 1 clove garlic, minced, 1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces, 1 recipe pastry for double-crust pie, 1 teaspoon kosher salt

Nutrition of Veggie Pot Pie

1 portion of Veggie Pot Pie contain nutrients 0 mg, 469 calories , 54.4 g, 1198 mg, 8.4 g, 25 g

How to make Veggie Pot Pie in Simple Way

1. Preheat oven to 425 degrees F (220 degrees C).
2. Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
3. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
4. Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
5. Bake in preheated oven for 30 minutes, or until the crust is brown.

2. Ratatouille Bake

Ratatouille Bake

This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.. Totally awesome recipe! We hadn't tried eggplant before, and have always wanted to - this was a perfect introduction. No real changes made to the recipe. We had fresh basil and parsley so we used 3 tablespoons of each of those for the conversion from dried to fresh. We also tossed and coated the diced eggplant with salt for a half hour ahead of time, rinsed and dried it on paper towel. This closes the cells of the eggplant, which keeps it from soaking up the olive oil during cooking. Basically it keeps the eggplant from to becoming slimy. Other than using fresh herbs and prepping the eggplant we made it as directed, which resulted in a definitely make me again recipe!. Like everyone, I made changes to suit my own style and ingredients, but the basic recipe here is a wonderful canvas to build on. It was wonderful. My changes---I used a pint jar of tomato sauce (home canned) in place of the diced tomatoes, sausage cheese torteloni in place of ravioli because that's what I had on hand, added mushrooms, used fresh parsley and pesto concentrate from a tube instead of dried because dried parsley and dried basil are about the most useless and flavorless dried herbs there are, and I added a little bit of grated parmesan to the mozzarella just because I wanted to finish up the bit I had.

The secret Ingredients of Ratatouille Bake

The delicous of Ratatouille Bake is a blend of ingredients : 1 tablespoon olive oil, 3/4 cup shredded mozzarella cheese, 1 onion, chopped, 1 tablespoon dried parsley, 5 cloves garlic, minced, 1/2 teaspoon salt, 1 green bell pepper, chopped, 1/8 teaspoon black pepper, 1 tablespoon dried basil, 1 (8 ounce) package frozen cheese ravioli, 2 cups chopped zucchini, 2 cups peeled and diced eggplant, 1 (14.5 ounce) can diced tomatoes

Nutrition of Ratatouille Bake

1 portion of Ratatouille Bake contain nutrients 24 mg, 9.7 g, 449 mg, 7.6 g, 188 calories , 22 g

How to make Ratatouille Bake in Simple Way

1. Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
3. Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

3. Old Fashioned Mac And Cheese

Old Fashioned Mac And Cheese

This is a classic recipe for macaroni and cheese. The kids will love this!. I was looking for an easy but knock your socks off Mac and Cheese for Christmas dinner. This was definitely it!!!!! The only thing I did different than in the recipe is I added the cheese to the white sauce and melted it in after taking off burner before adding to pasta. I also doubled recipe. Just for some little extra something I took tbsp of butter melted, half sleeve of saltines and three strips of crisp bacon and crumbled all together in my food processor and added to the top. That topping was the perfect compliment to the cheeses used in the recipe. I also made this the night before. Next afternoon put in oven at recommended cooking temp and added about 15 minutes to cooking time, but came out perfect so definitely a dish u can prepare ahead and bake later.. This recipe is great! For those that do not like the texture of onions, try grating them. So much flavor. When I take this to potlucks, bbq's, etc., I make it up in one pot and pour into a crockpot and keep on a low setting. Do not change the ingredients for this recipe. If you do... write and submit your own. Please. Thanks JAYDE175!

The secret Ingredients of Old Fashioned Mac And Cheese

The delicous of Old Fashioned Mac And Cheese is a blend of ingredients : 2 cups uncooked elbow macaroni, 1/4 pound processed cheese food, 2 cups milk, 1/4 pound shredded Cheddar cheese, 4 tablespoons butter, 1/4 onion, minced, 2 tablespoons all-purpose flour, salt and pepper to taste, 1/4 pound shredded Swiss cheese

Nutrition of Old Fashioned Mac And Cheese

1 portion of Old Fashioned Mac And Cheese contain nutrients 18.5 g, 23.3 g, 70 mg, 401 calories , 450 mg, 29.1 g

How to make Old Fashioned Mac And Cheese in Simple Way

1. Preheat oven to 350 degrees F (175 degrees C).
2. Prepare the elbow macaroni according to package directions.
3. Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.
4. When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste.
5. Cover and bake at 350 degrees F (175 degrees C) for 45 minutes.

4. Garlic Mashed Potatoes Secret Recipe

Garlic Mashed Potatoes Secret Recipe

This is my secret recipe for Garlic Mashed potatoes, reverse engineered from a certain Italian restaurant. This recipe for 100 servings, I usually cut it down to 10 servings (1 5lb bag of potatoes). I guarantee that these are the best potatoes you've ever tasted.. A unique and exciting flavor. The preparation was easy and didn't take long at all. I made it for my friends and they were all trying to figure out what the extra kick was, it was the Oregano. It goes nicely in these potatoes. I made a couple of minor changes: I added a 1/4 cup of sliced garlic cloves when there was 5 minutes left to boil, this helps soften them up. If you are scaling this recipe down to 10 servings I recommend boiling for only 35-40 minutes. Enjoy... (It's very good!). One more review hardly seems worth it - so many have already praised this dish. But I'm adding my 2 cents anyhow: Very good - VERY garlicky. I, too, scaled it down for 10 people. Red potatoes boil up very nicely and make it easy to use your blender on them once they're done. I very much liked the strong garlic taste - but a few of my guests did not. However, one did ask for the recipe, and that rarely happens. I did not use quite so much butter as the recipe wanted - I used 2 sticks for the 5 lb of potatoes. After all was said and done, it was more like creamed potatoes than mashed. But I liked it a lot. My suggestion on the garlic: next time I make these, I plan on blanching (boiling) the garlic. This, too, will cut down on the rawness of it without killing the flavor. I would suggest putting in the garlic with the boiling potatoes during the last 10 min of boling as this would both flavor the potatoes and tone down the garlic as well.

The secret Ingredients of Garlic Mashed Potatoes Secret Recipe

The delicous of Garlic Mashed Potatoes Secret Recipe is a blend of ingredients : 1/2 cup dried oregano, 1/2 cup salt, 3 pounds Romano cheese, grated, 3 cups chopped garlic, 8 pounds butter, room temperature, 50 pounds unpeeled red potatoes, quartered

Nutrition of Garlic Mashed Potatoes Secret Recipe

1 portion of Garlic Mashed Potatoes Secret Recipe contain nutrients 43.2 g, 849 mg, 498 calories , 92 mg, 33.4 g, 8.8 g

How to make Garlic Mashed Potatoes Secret Recipe in Simple Way

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

5. Spinach Lasagna III

Spinach Lasagna III

Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.. UPDATE: During Lent 2011, I made this recipe for my boyfriend's Catholic family for dinner on a Friday, and while they were making fun of me for my "hippie lasagna" they liked it. I went to grab leftovers out of the fridge for lunch the next day, and they had already been consumed by people who made fun of me and my hippie lasagna. ORIGINAL REVIEW: This was amazing! My roommate is a vegetarian, so we decided to try this one night. I wasn't keen on the idea because I'd tried many terrible meatless lasagnas in the past. But, one bite and I was hooked. You barely even notice that it's lacking a meat flavor. I did make some changes...I used light cheese and had to use cooked frozen spinach because fresh was banned at the time. We used Prego sauce. I also forgot to add the egg. We had a lot of filling left, probably because we like thin layers. I'd recommend this recipe...even to people who love meaty lasagna!. This was delicious. I followed another reviewer's tips and sauteed artichokes with the onions and garlic and also added extra tomato sauce with each layer to keep it moist. I also doubled the boiled spinach and even added fresh spinach to each layer and it was so good. I used 5 pieces of lasagna for each of the three layers. I also removed the foil 5-7 minutes before the end of the hour to let the cheese bubble up and crust a little. Everyone LOVED it and the leftovers were ridiculously good. Will definitely make again.

The secret Ingredients of Spinach Lasagna III

The delicous of Spinach Lasagna III is a blend of ingredients : 2/3 cup grated Romano cheese, 1 egg, 1 cup chopped fresh mushrooms, 1 teaspoon dried oregano, 20 lasagna noodles, 1 cup chopped onion, 3 cups shredded mozzarella cheese, 1 teaspoon dried basil leaves, 1 teaspoon salt, 1 cup grated Parmesan cheese, 3 cups tomato pasta sauce, 1/2 teaspoon ground black pepper, 1 tablespoon minced garlic, 2 cups fresh spinach, 2 tablespoons olive oil, 3 cups ricotta cheese

Nutrition of Spinach Lasagna III

1 portion of Spinach Lasagna III contain nutrients 19 g, 48 mg, 360 calories , 13.5 g, 41.2 g, 875 mg

How to make Spinach Lasagna III in Simple Way

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

6. Oven Roasted Potatoes

Oven Roasted Potatoes

A great roasted potato side dish made with olive oil and herbs.. Use Yukon Golds (cut them in eighths) or new/reds (cut them in quarters). Put them in a big ziploc with the oil. Add salt and crushed BLACK pepper -- lots of it, if you like spice. Forget all the herbs -- they conflict. Add about 4 tablespoons of lightly chopped rosemary, or 2 tbl. of dried rosemary. Throw in the garlic, too, more if you like garlic. That's it -- salt, pepper, oil, garlic and rosemary. Shake the bag, and let it sit on your counter for a while, shaking occasionally. No more than 10 minutes, with a few shakes. If you prefer basil, use basil instead of rosemary. If you prefer spicy, shake some hot sauce into the bag. You get the idea. Keep it simple. Then bake. Then enjoy.. Like others, I used red potatoes and, as a time-saver, left the skins on. To keep it low maintanence, I cooked at 350 (while other dishes were in the oven) for about 45 minutes. In the last 10 mintues, I broiled them to get them crispy on the outside, soft on the inside. Reheats well. Delish.

The secret Ingredients of Oven Roasted Potatoes

The delicous of Oven Roasted Potatoes is a blend of ingredients : 1/8 cup olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon salt, 1/2 teaspoon dried dill weed, 1/2 teaspoon dried thyme, 1 tablespoon minced garlic, 4 large potatoes, peeled and cubed, 1/2 teaspoon dried marjoram, 1/2 teaspoon dried basil

Nutrition of Oven Roasted Potatoes

1 portion of Oven Roasted Potatoes contain nutrients 304 mg, 53.1 g, 0 mg, 7.1 g, 5 g, 289 calories

How to make Oven Roasted Potatoes in Simple Way

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

7. Dad's Leftover Turkey Pot Pie

Dad's Leftover Turkey Pot Pie

Turkey pot pie like you have never tasted before. It won't last long.. For extra flavour and to preserve nutrients, simmer the vegetables in the broth instead of water. Of course, you don't discard the broth, you just whisk broth and vegetables into your onion and flour mixture:). Awesome Recipe! So quick and easy but since I had time I changed a few things up. I chopped fresh carrots but used frozen peas. Instead of chopped onion I used pearl onions and instead of green beans I used corn. I melted the butter and sauteed the celery, carrot, garlic and onion along with bay, thyme, sage, parsley, a tsp of tumeric for color, and the rest of the ingredients but I omitted the italian seasoning and onion powder. When I dumped in the flour I let it brown a bit before adding the milk and chicken stock. I added the thawed veggies, I just ran them under cold water and strained them. I used some pulled turkey I had frozen from thanks giving and it came out awesome!!! Thanks!

The secret Ingredients of Dad's Leftover Turkey Pot Pie

The delicous of Dad's Leftover Turkey Pot Pie is a blend of ingredients : 4 cups cubed cooked turkey meat - light and dark meat mixed, 1 1/3 cups milk, 1/2 teaspoon celery seed, 1 cup sliced celery, 1/2 teaspoon Italian seasoning, 2/3 cup chopped onion, 1 3/4 cups chicken broth, 1 teaspoon salt, 2 cups frozen green beans, 2 cups frozen peas and carrots, 2/3 cup butter, 1 teaspoon ground black pepper, 1/2 teaspoon onion powder, 4 (9 inch) unbaked pie crusts, 2/3 cup all-purpose flour

Nutrition of Dad's Leftover Turkey Pot Pie

1 portion of Dad's Leftover Turkey Pot Pie contain nutrients 65 mg, 39.5 g, 539 calories , 33.2 g, 20.4 g, 651 mg

How to make Dad's Leftover Turkey Pot Pie in Simple Way

1. Preheat an oven to 425 degrees F (220 degrees C). Watch Now
2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside. Watch Now
3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined. Watch Now
4. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam. Watch Now
5. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving. Watch Now

8. Manicotti

Manicotti

Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!. Quick tip: You don't have to pre-cook the manicotti noodles. Easier to stuff that way and saves time cooking and waiting for them to cool. They will cook in the sauce to a perfect consistency while in the oven. Just cover with tin foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes so the cheese on top melts and gets that yummy finish.. Easy simple recipe. I don't cook my noodles ahead of time. I just put them in a large bowl with some hot water while I make the filling. They're easy to stuff that way and will cook all the way thru when you bake it.

The secret Ingredients of Manicotti

The delicous of Manicotti is a blend of ingredients : 1 pint part-skim ricotta cheese, 5 1/2 ounces manicotti pasta, salt to taste, ground black pepper to taste, 1 teaspoon dried parsley, 1 (16 ounce) jar spaghetti sauce, 8 ounces shredded mozzarella cheese, 2 eggs, 3/4 cup grated Parmesan cheese

Nutrition of Manicotti

1 portion of Manicotti contain nutrients 30.9 g, 189 mg, 46 g, 53.2 g, 1255 mg, 676 calories

How to make Manicotti in Simple Way

1. Cook manicotti in boiling water until done. Drain, and rinse with cold water.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
4. Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
5. Bake 45 minutes, or until bubbly.

9. Traditional Style Vegan Shepherd's Pie

Traditional Style Vegan Shepherd's Pie

This is a traditional-style shepherd's pie like my Mum used to make, but completely vegan. All amounts are approximate and can be altered to your tastes!. Thank you for sharing this recipe - it's fantastic! I doubled the recipe and my sons and husband devoured everything. I couldn't find vegan mayo or cream cheese so used regular (I didn't add oil to my potatoes). This was the first time I used soy cheese and enjoyed that too. Loved this recipe and will definitely make again.. This was very good, but I will make a few changes next time...i was not crazy about the Italian seasoning....and i think I will put cheese on top of the veggie mixture as well as on topp of the mashed potatoes.....but still very yummy, tastes great with ketchup.

The secret Ingredients of Traditional Style Vegan Shepherd's Pie

The delicous of Traditional Style Vegan Shepherd's Pie is a blend of ingredients : 1 large yellow onion, chopped, 1 tablespoon vegetable oil, 1 (14 ounce) package vegetarian ground beef substitute, 1/2 cup shredded Cheddar-style soy cheese, 1 tomato, chopped, 2 carrots, chopped, 1 teaspoon Italian seasoning, 1 pinch ground black pepper to taste, 3 tablespoons vegan cream cheese substitute (such as Tofutti ®), 1 clove garlic, minced, or more to taste, 5 russet potatoes, peeled and cut into 1-inch cubes, 3 stalks celery, chopped, 1/2 cup frozen peas, Bottom layer:, 2 teaspoons salt, 1/4 cup olive oil, 1/2 cup vegan mayonnaise, 1/2 cup soy milk, Mashed potato layer:

Nutrition of Traditional Style Vegan Shepherd's Pie

1 portion of Traditional Style Vegan Shepherd's Pie contain nutrients 0 mg, 20.2 g, 552 calories , 1317 mg, 24.4 g, 64.5 g

How to make Traditional Style Vegan Shepherd's Pie in Simple Way

1. Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
2. Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
3. Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
4. Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.
5. Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
6. Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
7. Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

10. Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.. .

The secret Ingredients of Spanakopita (Greek Spinach Pie)

The delicous of Spanakopita (Greek Spinach Pie) is a blend of ingredients : 1 large onion, chopped, 3 tablespoons olive oil, 8 sheets phyllo dough, 2 cloves garlic, minced, 2 pounds spinach, rinsed and chopped, 1/2 cup ricotta cheese, 1/4 cup olive oil, 1 cup crumbled feta cheese, 2 eggs, lightly beaten, 1/2 cup chopped fresh parsley, 1 bunch green onions, chopped

Nutrition of Spanakopita (Greek Spinach Pie)

1 portion of Spanakopita (Greek Spinach Pie) contain nutrients 34.7 g, 100 mg, 18.2 g, 31.5 g, 494 calories , 894 mg

How to make Spanakopita (Greek Spinach Pie) in Simple Way

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

11. Instant Pot® Spicy Butternut Squash Soup

Instant Pot® Spicy Butternut Squash Soup

This quick and easy butternut squash soup is so flavorful with ginger and brown sugar; and it only takes a few minutes in your Instant Pot®!. .

The secret Ingredients of Instant Pot® Spicy Butternut Squash Soup

The delicous of Instant Pot® Spicy Butternut Squash Soup is a blend of ingredients : 1/2 teaspoon curry powder (optional), 5 cups vegetable broth, 1 pound butternut squash - peeled, seeded, and cut into 1-inch pieces, 1 cup heavy whipping cream, 2 cloves garlic, 1 tablespoon brown sugar, 1 teaspoon salt, 1 tablespoon olive oil, 1 onion, diced, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground ginger

Nutrition of Instant Pot® Spicy Butternut Squash Soup

1 portion of Instant Pot® Spicy Butternut Squash Soup contain nutrients 17.5 g, 18.7 g, 791 mg, 54 mg, 235 calories , 2.7 g

How to make Instant Pot® Spicy Butternut Squash Soup in Simple Way

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
2. Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
4. Stir in heavy whipping cream.

12. Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes

Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.. Update below: These were bland in my opinion.. They do not keep warm when transfering to the heat proof bowl. If I were to ever make these again I would add chives, cream cheese, onion salt, something to taste.I have made these again since my first review. I make them early in the morning and put them into a crock pot,with a stick of butter on top,put on the warm setting. . i loved this recipe. you can easily add flavoring.. such as garlic or herbs to taste. this is the only make ahead mashed potato recipe that i found that didn't have sour cream and/or cream cheese in it.. which i don't care for. a huge time saver!

The secret Ingredients of Make-Ahead Mashed Potatoes

The delicous of Make-Ahead Mashed Potatoes is a blend of ingredients : 6 tablespoons butter, softened, Salt, to taste, 3 pounds russet (Idaho) potatoes, scrubbed but unpeeled, 1 1/2 cups half and half, plus extra if necessary

Nutrition of Make-Ahead Mashed Potatoes

1 portion of Make-Ahead Mashed Potatoes contain nutrients 25.4 g, 3.9 g, 72 mg, 32 mg, 11.2 g, 213 calories

How to make Make-Ahead Mashed Potatoes in Simple Way

1. Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
2. Heat half and half in microwave.
3. Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.)
4. Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover with plastic wrap. Keep warm until serving time.

13. Suzy's Mashed Red Potatoes

Suzy's Mashed Red Potatoes

These are the best I've had! Red potato skins are full of flavor!. I thought this recipe looked a little blah to me, so I kicked it up a notch. I sauted some green onion and garlic like others had said, and I also added some rosemary. The rosemary gave it such a wonderful aroma and flavor! I made this to go along with Cranberry Pork Roast (also on this website). The gravy from the roast over the potatoes was fabulous! What a wonderful meal for the beginning of fall!. Been making potatoes like this for some time, but slight variation. I first chop a couple cloves of garlic and finely chop onion. Brown in butter or margarine, add to potatoes. Also instead of sour cream, use yogurt. Garnish w/ parsley flakes.

The secret Ingredients of Suzy's Mashed Red Potatoes

The delicous of Suzy's Mashed Red Potatoes is a blend of ingredients : 2 pounds small red potatoes, quartered, 1/2 cup butter, 1/2 cup milk, salt and pepper to taste, 1/4 cup sour cream

Nutrition of Suzy's Mashed Red Potatoes

1 portion of Suzy's Mashed Red Potatoes contain nutrients 214 calories , 96 mg, 21.6 g, 13.4 g, 35 mg, 2.8 g

How to make Suzy's Mashed Red Potatoes in Simple Way

1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
2. Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.

14. Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes

Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.. i loved this recipe. you can easily add flavoring.. such as garlic or herbs to taste. this is the only make ahead mashed potato recipe that i found that didn't have sour cream and/or cream cheese in it.. which i don't care for. a huge time saver!. We really liked these! They come out creamy and smooth..almost like instant only they taste better. They are easy to reheat and you can't tell that you've made them at an earlier time. I'm sure you could add things to them but I think the whole idea of this recipe was "make ahead" saving you time and stove space later. I'll use this again in the future for when I need extra time to make something else to go with them. Thanks for the recipe!

The secret Ingredients of Make-Ahead Mashed Potatoes

The delicous of Make-Ahead Mashed Potatoes is a blend of ingredients : 6 tablespoons butter, softened, Salt, to taste, 1 1/2 cups half and half, plus extra if necessary, 3 pounds russet (Idaho) potatoes, scrubbed but unpeeled

Nutrition of Make-Ahead Mashed Potatoes

1 portion of Make-Ahead Mashed Potatoes contain nutrients 3.9 g, 32 mg, 25.4 g, 72 mg, 213 calories , 11.2 g

How to make Make-Ahead Mashed Potatoes in Simple Way

1. Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
2. Heat half and half in microwave.
3. Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.)
4. Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover with plastic wrap. Keep warm until serving time.

15. Spinach Quiche

Spinach Quiche

Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that.' This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!. Why oh why can't there be a six star rating? Let me preface this by saying that I have never been a big fan of quiche. I told my husband I'd make one, so I found this recipe. This is not only the BEST quiche I have ever had I'd venture to say it is one of the most delicious foods I've ever eaten. Next time, I will try to make it with less butter as others have suggested. I used plain feta and added a dash of oregano, basil, rosemary and seasoned pepper. I made the Pastry for a Single Crust Pie from this site, and it was great for this dish. (Probably not so great for a sweet pie). Anyway, thank you for the fantastic recipe Bailey, you are single-handedly responsible for finding a way to get my six year old to not only EAT spinach, but to eat it with gusto! I am in your debt. :) Edited to add: If you ever plan on making this "healthier" by cutting back on the butter, I highly recommend you do it the FIRST time, so you won't be disappointed in the difference. It's still a good quiche with 1.5 Tbsp of butter, but it's a GREAT quiche with the whole stick. LOL. This was great! I made a few variations to lower the fat content. I used margarine instead of butter and halved it, per everyone's suggestions. I used skim milk, and I used egg whites instead of eggs. I also reduced the cheddar a bit. And it was still great! I can only imagine how wonderful it would be if I used all the real ingredients instead of the low-fat stuff. Also, I used fresh mushrooms and sauted them with the onions and garlic. Veeeery yummy. I made mine without a pie shell. Other fun things to try next time include bacon bits, a handful of almonds or pecans, raisins, or topping it with bread crumbs, croutons or fried onions! There are just too many fun things to do with this recipe, so I'll definately be making it again. And again. And again. And... ) Thank you so much! Okay, I'll shut up now. :D

The secret Ingredients of Spinach Quiche

The delicous of Spinach Quiche is a blend of ingredients : salt and pepper to taste, 3 cloves garlic, chopped, 1 (6 ounce) package herb and garlic feta, crumbled, 1 (8 ounce) package shredded Cheddar cheese, salt and pepper to taste, 1 (9 inch) unbaked deep dish pie crust, 1 cup milk, 1 (4.5 ounce) can mushrooms, drained, 1 (10 ounce) package frozen chopped spinach, thawed and drained, 1/2 cup butter, 1 small onion, chopped, 4 eggs, beaten

Nutrition of Spinach Quiche

1 portion of Spinach Quiche contain nutrients 23.9 g, 613 calories , 22.9 g, 48.2 g, 232 mg, 1155 mg

How to make Spinach Quiche in Simple Way

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

16. Vegetarian Tortilla Stew

Vegetarian Tortilla Stew

Quick, tasty, and super easy! A great soup for a quick lunch or add a green salad and some corn bread and you have dinner. Serve with sour cream, shredded Cheddar, and sliced green onions.. Great recipe! I live in San Diego so I can be a bit picky about my Mexican food, but this recipe is super easy and tasty. Followed the recipe exactly and turned out perfectly, but lots of room for substitutions/extra veggies if you prefer.. This was great!! I couldn't find green enchilada sauce so I used red... we were all nearly in tears because it was so spicy, but it still tasted great! I used morningstar farms vegetarian 'chicken' strips (which I love in nearly anything!) and I added extra tortillas. Thanks for the great recipe!!!! ***************update: one night while making this, I added a can of refried beans on a whim.. it was great!! Great soup all around, thanks!!

The secret Ingredients of Vegetarian Tortilla Stew

The delicous of Vegetarian Tortilla Stew is a blend of ingredients : 1 1/2 cups water, 1/4 teaspoon ground cumin, 1 cup frozen corn, salt and pepper to taste, 1/2 cup vegetarian chicken substitute, diced (optional), 1 cube vegetable bouillon, 1/2 (16 ounce) can diced tomatoes, 4 (6 inch) corn tortillas, torn into strips, 1 (15 ounce) can pinto beans, drained and rinsed, 1 (19 ounce) can green enchilada sauce, 1 tablespoon chopped fresh cilantro, 1/2 teaspoon garlic powder, 1/4 teaspoon chili powder

Nutrition of Vegetarian Tortilla Stew

1 portion of Vegetarian Tortilla Stew contain nutrients 347 calories , 25 mg, 16.4 g, 42.5 g, 565 mg, 13.9 g

How to make Vegetarian Tortilla Stew in Simple Way

1. In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.

17. Easy Vegetable Pot Pie

Easy Vegetable Pot Pie

This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.. This is the best vegetable pot pie! I did what someone else said and baked the bottom crust a little first. I also added some Lawry's seasoned salt and a touch of cayenne pepper.. I like hot food. Also I didn't have potatoe soup and used mushroom just as good, plus added a little can of chopped mushrooms to the vegetable mis.I got such great reviews... I am actually making another right now! It is so easy and taste so good! . this was BEYOND easy and SO good!!! i don't like dry herbs so i went to buy fresh thyme, when i came across a prepackaged "chicken herb blend" which was fresh sage, rosemary, and thyme... HOLY COW! so so so good!!! a fantastic recipe for anyone who just needs to throw something together!

The secret Ingredients of Easy Vegetable Pot Pie

The delicous of Easy Vegetable Pot Pie is a blend of ingredients : 1/2 teaspoon dried thyme, 2 (9 inch) frozen prepared pie crusts, thawed, 1/2 teaspoon ground black pepper, 1 (15 ounce) can mixed vegetables, drained, 1/2 cup milk, 1 egg, lightly beaten, 1 (10.75 ounce) can condensed cream of potato soup

Nutrition of Easy Vegetable Pot Pie

1 portion of Easy Vegetable Pot Pie contain nutrients 40.8 g, 6.1 g, 35 mg, 873 mg, 21.1 g, 380 calories

How to make Easy Vegetable Pot Pie in Simple Way

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
3. Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
4. Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

18. Hearty Vegetable Lasagna

Hearty Vegetable Lasagna

This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.. This was excellent! I was VERY skeptical when I was making this because my family are total carnivores but honestly we didnt miss the meat at all. I read a lot of the reviews and made the following modifications: I used 1/2 a box of lasagna noodles. I reduced the mushrooms from 1 pound to 8 oz,in addition to the green bell pepper I added 1 large carrot shredded, and 1 medium sized zucchini chopped. I sauteed all of this & added 1.5 jars of spaghetti sauce (which I doctored up w/ season salt, pepper, cayenne pepper, sugar & fresh basil etc to taste.) I layered like this: sauce in the bottom of pan, noodles, ricotta cheese mixture -- which I added dry parseley to (approximately 1/2 tablespoon) and then I did a light layer of fresh chopped spinach and then the suace mixture and I repeated that. I topped mine w/ mozzarella instead of parmesan. It was really good. My changes SEEM like a lot but they are really small nuances that I added so my family would love. They didnt even realize the amount of veggies they were eating. Everyone loved it. I made meatballs on the side for an extra but didnt even need them.. Excellent, very tasty. I served it to my family and dinner guests. Served with garlic bread and salad. I used 1 package of frozen chopped spinach and 3 zucchini instead of the peepers and mushrooms. It was a hit, but the children - some liked it and some didn't. I followed other suggestions, added extra ricotta and used a larger pan. Also used the no boil lasagne noodles. I'll make this one again. It made enough for more the next day. (I learned the hard way that I should not pre-cook Zuccini before saute.) Used extra sauce (I like Prego).

The secret Ingredients of Hearty Vegetable Lasagna

The delicous of Hearty Vegetable Lasagna is a blend of ingredients : 1 teaspoon dried basil, 1 (16 ounce) package lasagna noodles, 2 tablespoons vegetable oil, 2 (26 ounce) jars pasta sauce, 4 cups shredded mozzarella cheese, 1 (15 ounce) container part-skim ricotta cheese, 3/4 cup chopped onion, 1 pound fresh mushrooms, sliced, 3 cloves garlic, minced, 3/4 cup chopped green bell pepper, 1/2 cup grated Parmesan cheese, 2 eggs

Nutrition of Hearty Vegetable Lasagna

1 portion of Hearty Vegetable Lasagna contain nutrients 77 mg, 23.2 g, 19.5 g, 843 mg, 49.6 g, 462 calories

How to make Hearty Vegetable Lasagna in Simple Way

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

19. Mom's Potato Latkes

Mom's Potato Latkes

Latkes (potato pancakes) are a must have at Hanukkah, but really are wonderful any time of year! This is my mother's recipe, which is honestly the best latke I've had. I usually end up having to make a second batch because they disappear so quickly. I've tried other recipes and always return to these. Lovely topped with sour cream or applesauce.. I liked these. If looking for a potato latke recipe, that is more about the potato than a bunch of flour than this is the recipe. I am not a fan of shredding potatoes, so I just used a 20oz bag of simply shredded potatoes. I measured it and it came to 4 cups. I used the whole bag anyhow and it was fine. I followed through the rest of the recipe, although I did not have saltine crackers. So, I used 3 sweet potato and chive flat stick crackers. They can't be seen or tasted anyhow. It is more for a binder. I just pureed the crackers and onions in my Vitamix blender moving the dial to medium for about 10 seconds. That made that part super easy too. I was hoping to not have to use a full 1/2 cup of vegetable oil. I used safflower oil and I did end up using 6 Tablespoons of it divided. Extra oil is needed, in this recipe, to make the potatoes crispy and hold together. With a muffin scoop, and as made, I got 10 patties at 162.5 calories each. ty. These are darn good...and a little indulgent maybe. These have origin in the Middle East and Europe. Yet, like many things, food is enjoyed and needed by every culture...from the Middle East to Scandinavia to Thailand. Universally good food is just that. It worked well for me to use a little oil on the pan for each pancake and not immersing it, adding more when flipping. Glad I watched the video to freshen up my potato squeezing technique. I don't have a spinner...plus it makes me dizzy. Grated cheese might be good. Seems any kind of binder works...might try pulverized flavored croutons after the roasted Panko crumbs after the home made whole wheat seasoned bread crumbs after the Cheezy crackers (ok, I'll stop now).

The secret Ingredients of Mom's Potato Latkes

The delicous of Mom's Potato Latkes is a blend of ingredients : 1/2 cup vegetable oil, or as needed, 1 teaspoon salt, 2 eggs, beaten, 1/4 cup grated onion, 3 cups shredded potato, 6 saltine crackers, or as needed, crushed, 1/4 teaspoon ground black pepper

Nutrition of Mom's Potato Latkes

1 portion of Mom's Potato Latkes contain nutrients 30.4 g, 24.7 g, 6 g, 390 calories , 672 mg, 93 mg

How to make Mom's Potato Latkes in Simple Way

1. Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
2. Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
3. Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
4. Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.

20. German Potato Pancakes

German Potato Pancakes

These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.. My mother had made potato pancakes like these when I was little. I made them for my fiance and he said they were the best he had ever tasted better than any restaurant and even better than his grandmothers! Wow, what a compliment. The only alteration I made was I doubled the flour and the salt. Excellent recipe!. This is an awesome recipe! My Father-in-Law is from Austria, so my husband grew up eating potato pancakes every Christmas morning. This recipe is easy and sooooo good, impresses my husband every time! I do have a little trick that cuts down on the moisture from the potatoes - if you peel and boil the whole potatoes the night before (boil for only a few minutes). Then, cover and refrigerate the potatoes until morning. This will make shredding so much easier on the arms if you are doing it manually and it also cuts down on the moisture!

The secret Ingredients of German Potato Pancakes

The delicous of German Potato Pancakes is a blend of ingredients : 2 tablespoons all-purpose flour, 1/2 cup finely chopped onion, 1/4 teaspoon baking powder, 1/2 teaspoon salt, 1/4 cup vegetable oil, 2 eggs, 1/4 teaspoon pepper, 6 medium potatoes, peeled and shredded

Nutrition of German Potato Pancakes

1 portion of German Potato Pancakes contain nutrients 11 g, 246 mg, 6.8 g, 283 calories , 40.7 g, 62 mg

How to make German Potato Pancakes in Simple Way

1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
2. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

21. Sally's Spinach Mashed Potatoes

Sally's Spinach Mashed Potatoes

This was one of my mother's best recipes. It is very quick, easy and delicious. A good way for the little ones to eat their spinach!. .

The secret Ingredients of Sally's Spinach Mashed Potatoes

The delicous of Sally's Spinach Mashed Potatoes is a blend of ingredients : 1/2 cup butter, 1 cup sour cream, 6 potatoes, peeled and chopped, 1 (10 ounce) package frozen chopped spinach, 1/4 teaspoon dried dill weed, 1 teaspoon salt, 1 tablespoon chopped onion, 1 cup shredded Cheddar cheese

Nutrition of Sally's Spinach Mashed Potatoes

1 portion of Sally's Spinach Mashed Potatoes contain nutrients 22.6 g, 354 calories , 511 mg, 31 g, 9.1 g, 58 mg

How to make Sally's Spinach Mashed Potatoes in Simple Way

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
3. In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.