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Ingredients
- 1 1/2 pounds small Yukon gold potatoes
- 3 1/2 teaspoons fine sea salt, divided
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, minced
- 4 cups torn romaine lettuce
- 2 cups packed fresh spinach leaves
- 2 cups packed arugula leaves
- 1/2 cup 2% reduced-fat milk
- 1/2 cup (2 ounces) shredded fontina cheese
- 2 large eggs, lightly beaten
- Cooking spray
- 3 tablespoons dry breadcrumbs
- 1/4 cup (1 ounce) grated fresh pecorino Romano cheese
Preparation
Step 1
Place potatoes and 1 T. salt in large saucepan; cover with water. Bring to boil. Reduce heat; simmer 15 mins or until tender. Drain; cool slightly. Peel and discard peels. Press potatoes through ricer into large bowl.
Heat oil in skillet. Add garlic; cook 2 mins. stirring frequently. Stir in romaine, spinach and arugula; cook 1 min or until wilted, tossing frequently. Remove from pan; finely chop.
Add greens, milk, fontina, eggs and remaining 1/2 t. salt to potatoes; stir well to combine. Spray 9" pie plate with Pam; dust with breadcrumbs. Add potato mixture. Bake 375* for 25 mins. Remove from oven; sprinkle with pecorino. Let stand 10 mins before serving.
214 cal, 9.1g fat, 24.2g carbs, 520g sodium