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Spanakopita Potato Cakes

Spanakopita Potato Cakes
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Spanakopita Potato Cakes

Prep: 20 minutes
Cook: 24 minutes • Serves: 16

1 cup plain yogurt
3 tablespoons chopped fresh dill
2 large eggs
3 cups prepared Bob Evans® original mashed potatoes
1 cup crumbled feta cheese
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup all-purpose flour
1/2 cup plain dried breadcrumbs
1/2 cup canola oil

1. In small bowl, stir yogurt and dill. In medium bowl, whisk eggs; add potatoes, cheese and spinach and stir until well blended. Add flour, 1 tablespoon at a time, until mixture holds together (you may not need all the flour).

2. Form potato mixture into 16 cakes and place on rimmed baking pan. In batches, lightly coat potato cakes with breadcrumbs, patting so breadcrumbs adhere.

3. In large nonstick skillet, in batches, heat 2 tablespoons oil over medium-high heat until very hot but not smoking. With spatula, transfer 4 cakes to skillet. Cook cakes about 3 minutes per side or until golden brown. Transfer cakes to paper towels to drain; keep warm.

4. To serve, evenly top potato cakes with yogurt mixture.

Approximate nutritional values per serving (1 cake, 1 tablespoon yogurt mixture):
179 Calories, 13g Fat (4g Saturated), 39mg Cholesterol, 294mg Sodium,
12g Carbohydrates, 0g Fiber, 2g Sugars, 0g Added Sugars, 4g Protein

Dietitian’s Dish Tip(s):
Frozen spinach can be a game-changer. An excellent source of fiber, vitamins A and K, iron and folate, frozen spinach is a convenient, versatile ingredient for smoothies, omelets, soups, casseroles and more.

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