Spinach and Artichoke Potato Bake

What do you do when you like spinach and artichoke dip so much? Make it into a full-sized casserole! Just imagine a creamy potato casserole combined with the can’t-go-wrong combination of spinach and artichoke, and you have this decadent spiralized bake. This may sound heavy and fattening, but this dish is lightened up by using mostly Greek yogurt instead of cream, with just a sprinkle of Parmesan cheese.

Serves 4–6

2 large russet potatoes

21⁄2 tablespoons extra-virgin olive oil, divided

1⁄2 medium onion

4 cloves garlic

3 cups frozen spinach, defrosted

2 cups chopped artichoke hearts

1 cup Greek yogurt

1⁄2 cup grated Parmesan cheese

2 large cage-free eggs

1 tablespoon whole-wheat flour

1⁄4 tablespoon salt

1⁄2 teaspoon pepper

1⁄8 cup bread crumbs

  1. Preheat oven to 350°F. Peel potatoes, slice in half crosswise, and cut off both ends. Spiralize using a small- or large-noodle blade.
  2. In a large pan, heat 1 tablespoon olive oil on medium heat. Add noodles, cover, and cook for about 10 minutes until potatoes are almost soft. Transfer to a large bowl.
  3. Finely chop onions and garlic. Heat 1 tablespoon olive oil in the pan on medium-low heat. Add onions and garlic and cook for 2–3 minutes. Then add spinach and artichoke and cook for an additional 2–3 minutes. Remove from heat and let cool for 1–2 minutes before adding to bowl with potatoes.
  4. In a medium bowl, combine Greek yogurt, cheese, eggs, flour, salt, and pepper and mix until ingredients are thoroughly combined. Add mixture to potato bowl and combine all ingredients.
  5. Grease a 7" × 13" baking dish with 1⁄2 tablespoon olive oil. Spoon mixture into baking dish, spreading evenly. Sprinkle with bread crumbs and bake for 30–35 minutes. Let cool for 5–10 minutes and serve warm.