Greek Mashed Potato Casserole

Serves 8. This is a great use for left-over mashed potatoes from a big family meal celebration. I have found that you can also purchase mashed potatoes from many deli sections in your grocery store.

  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed very dry in cheesecloth
  • 3/4 cup plain yogurt
  • 1 pkg. (5-8 oz) feta cheese, based on taste
  • 3 tablespoons capers, rinsed of brine
  • 1 teaspoon lemon zest
  • 1 teaspoon pepper
  • 2 tablespoons minced chives
  • left-over mashed potatoes or purchase up to 24 oz. mashed potatoes from your deli or grocery


  • 1/2 cup Margot's Morsels Rockin' Rosemary, crushed to a fine crumb
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter, melted
  • 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

In a large bowl, combine the first 8 ingredients, stir in mashed potatoes. Transfer to a greased baking dish or casserole.

Combine topping ingredients; sprinkle over casserole.

Bake, covered, at 350°. Uncover 1/2 way through and bake further until golden brown, 40-45 minutes total baking time.

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