Spinach, Potato and Ricotta Casserole
3 med potatoes, peeled, boiled until firm tender and coarsely chopped
2 onions finely chopped
1 pkg frozen chopped spinach, 10 oz, defrosted and drained
1 cup ricotta cheese
3/4 cup grated parm cheese
1/2 - 3/4 mayo to taste
1/2 cup bread crumbs
1/2 tsp oregano flakes
Salt & Pepper to taste
In a large bowl, stir together all the ingredients until mixture is nicely blended. Heavily spray a 9 X 13 baking pan and spread mixture evenly. Bake in a 350 degree oven for about 1 hour or until it is set and top is golden brown. To serve, cut into squares and serve warm.
Serves 8