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Potato-Spinach Squares
Vegan Brunch, Isa Chandra Moskowitz, sent in by Mary, slightly tweaked by Eve
This satisfying dish was intended for brunch but we found it made an excellent supper.
1 kg 3 lbs. yellow potatoes cut into 3/4 inch pieces
59 ml1/4 c. nutritional yeast
59 ml1/4 c. olive oil
16-oz. pkg. chopped frozen spinach, thawed
44 ml3 T. fresh oregano or 1 T. dried
30 ml2 T. fresh lemon juice
zest from one lemon
7 ml1 & 1/2 tsp. salt
fresh black pepper
300 ml1 & 1/4 c. breadcrumbs, divided
a few pinches paprika
additional fresh oregano for garnish (optional)
In a large pot, cover potatoes with water and bring to a boil. Simmer for about 20 minutes until potatoes are easily pierced with a fork. Drain, reserving some of the cook water, and place in a large mixing bowl. Preheat oven to 400 degrees.
Mash the potatoes a bit, add the nutritional yeast and oil and continue to mash until creamy.
Press the thawed spinach in a colander to remove some of the water. Combine with potatoes. Add oregano, lemon juice, zest, salt, and several dashes of pepper. Mix in 1 c. of the breadcrumbs. Taste and adjust seasonings, adding in some potato cook water if it seems dry.
Spread the potatoes evenly in an oiled 9x13 baking pan. Sprinkle with 1/4 c. breadcrumbs and paprika. Bake 30 minutes.
The dish is ready when the top is browned and the potatoes are pulling away from the sides of the pan. Let cool 10 minutes before serving.