Even children love the combination of spinach and potatoes in this casserole.
Serves 4 - 6
1. Preheat oven to 350°F. Steam the spinach until it has wilted; this will take just 1 minute or 2 minutes at the most. Drain and squeeze the spinach dry. Chop and transfer to a medium bowl. Stir in the nutmeg.
2. Place the potatoes in a 1-quart saucepan, cover them with water, add 1 teaspoon of salt and bring to a boil. Cook until the potatoes are tender. Drain in a colander.
3. Transfer the potatoes to a bowl and mash them with a potato masher; do not use a food processor or blender, as this will make the potatoes break down and become very pasty and glue-like. Add the butter, and salt and pepper to taste, and transfer the mixture to the bowl with the spinach. Stir in the yogurt and cheese.
4. Spread the mixture in an oiled pie plate and bake for 35 minutes until crusty and bubbly.