Cook diced potatoes until tender (once boiling lower heat to simmer for 20 minutes). Preheat oven to 400 degrees.
Mash potatoes and then add nutritional yeast and oil and continue to mash until creamy. Press the spinach in a strainer to remove excess water, then combine with the potatoes.
Add oregano, lemon juice, zest, salt and pepper. Mix in 1 cup of the breadcrumbs and throughly combine. Taste and adjust seasonings as needed.
Lightly grease a 9x13 inch baking dish. Spread potatoes in evenly and sprinkle with 1/4 cup of the breadcrumbs and the paprika. Spray with cooking spray to moisten the breadcrumbs, then bake for 30 minutes. The dish is ready when top is browned and sides are pulling away from the edges of the pan. Let cook for at least 10 minutes before slicing into squares and serving. This tastes better the longer it cools.
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|Serving Size: 1 Serving (1620g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 224 (12%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 5g|
|Cholesterol 0mg||0 %|
|Sodium 1101.9mg||38 %|
|Potassium 7257mg||191 %|
|Total Carbohydrate 365.4g||107 %|
|Dietary Fiber 50.7g||203 %|
|Sugars, other 314.8g|
|Protein 68g||97 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1895
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