Foodie Friday: Mashed Potato Enchiladas

Whenever I introduce these to someone they usually question me - What are you trying to feed me?! - the name is a little strange. But, I guarantee they are delicious, comforting food that even meat-eaters will love. Potatoes and dairy form a complete protein which satisfies on so many levels.

This recipe makes a lot, and takes a few steps... but they freeze beautifully (if your family is on the smaller side and you actually have any left).

Without further adieu, here is the recipe:

5 lb. bag red-skin potatoes, partially peeled and cut into rough 2 in. cubes
1 bag 8-in whole wheat tortillas
1 lb. block cheddar, shredded (I use white cheddar but it really makes no difference)
3 cloves garlic, minced
1 medium sweet onion, large dice
1 1/2 c. sour cream
2 15 oz. cans (red) enchilada sauce (you won't need it all)
1 Tbs. butter or olive oil
salt and pepper

Preheat oven to 350 degrees.

Place potatoes in a large stock pot with water to cover and a dash of salt. Bring to a boil and cook until potatoes are soft, then drain.

Meanwhile, saute onions in butter or olive oil until soft and fragrant (about 7 minutes), add garlic and cook another three minutes or so.

Brush tortillas with enchilada sauce, cover with tin foil and place in oven for about 5 - 8 minutes.

Once potatoes are drained, return to pot and add 1/3 cheese, garlic and onion mix, 2/3 can of enchilada sauce, and sour cream. Mash together until well combined.

Pour enough enchilada sauce in the bottom of a 9x13 pan to cover.

Fill warmed tortillas with potato mixture and place in 9x13 pan. Drizzle with enchilada sauce. NOTE: this is to taste - however, using a lot of enchilada sauce can turn dish into a casserole (which still tastes great) instead of individual enchiladas. Cover with remaining cheese and place in oven for 35 minutes - until cheese is bubbly (and browned if you like).

These are great with a fresh salad or green vegetables.

Enjoy!

Foodie Friday: Spanikopita

Here's one of my all-time favorites... Spanikopita or Greek Spinach Pie. It's amazing hot out of the oven, even cold the next day and freezes well. Also, it's high in vegetarian protein thanks to a wallop of spinach and feta.

Ingredients:
Three bunches green onions, chopped
Three bags frozen spinach, thawed and drained
Three tablespoons dill, chopped (or more if you're like me and fresh is best)
Three tablespoons olive oil (extra virgin)
Two packages of feta cheese, coarsely chopped
One package of puff pastry, thawed (traditional is made with phyllo dough, but this is much quicker; the package should have two sheets of pastry)
One egg, beaten or butter

Preheat oven to 350.

Saute your onions in about one tablespoon olive oil in a large-ish sauce pan over medium heat until fragrant. Add the spinach, dill and feta. Turn heat to low and mix well. The flavors become more delicious the longer you allow them to "get acquainted."

Meanwhile, prepare the puff pastry according to package directions. Basically, flour your work surface, roll out the dough, fold in on itself and repeat a few times.
Place one sheet into bottom of a 13x9 pan. Fill with the spinach mixture. Place other puff pastry sheet on top. Cut a few vent holes, brush egg or butter on top and bake about 45 minutes until crust is browned.

I usually serve this with couscous or tabouleh. Enjoy!