Serves: 4
Total Calories: 103
1. Cut potatoes in quarters cook in boiling salted water until tender.
2. Drain potatoes force through a ricer.
3. Meanwhile, cook spinach as directed on package drain and add to potatoes.
4. Add cream butter and egg beat until light and fluffy.
5. Season to taste with salt, pepper and nutmeg.
6. Pile mixture in a buttered 1-quart casserole bake in preheated 400'F. oven 15 minutes.
This Potato-Spinach Puff recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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