Mash the boiled potatoes and mix them with butter and milk to make a creamy base, then arrange them in a Pyrex tray and top with a layer of wilted spinach with onion, garlic, and cheddar cheese. Bake it until the top browns and the cheese melts, enough for eight people.
The potato and spinach tray combines two layers: a creamy base of mashed potatoes, and a green cover of wilted spinach, brought together by the oven in one dish.
Mix the hot mashed potatoes with the butter, milk, salt, and black pepper until homogeneous.
Place the olive oil in a pan, add the onion and red pepper, and stir until the onion softens.
Add the crushed garlic and the chopped spinach, and leave the mixture on the heat until it reduces in volume and its water dries up.
Arrange the mashed potatoes in the bottom of the Pyrex dish, then place the spinach with onion layer on top.
Spread the cheddar cheese on top, and bake the dish in a preheated oven at 175°C for 20 to 30 minutes until it browns, then serve it hot.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Potato and Spinach Tray, and how to fix them:
Turn on the upper broiler in the oven for the last 3 minutes until the cheese melts and browns completely.
Store the tray covered in the refrigerator for two days, and reheat in the oven at 160°C until heated through.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Cheddar cheese | Mozzarella cheese | 1:1 | Same meltability, and a neutral flavor that does not overpower the spinach. |
| Ingredient | ×2 | ×4 |
|---|---|---|
| Potatoes | 6 large | 12 large |
| Spinach | 12 cups | 24 cups |
| Cheddar cheese | 3 cups | 6 cups |
Do not let the spinach cook for long after wilting so it does not lose its bright green color.
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