Popeye-Approved Spinach Musaka Cooked in the Village! 🌿🔥🏡

Preheat the oven to 375°F (190°C).

Peel and slice the potatoes thinly, then set aside.

Heat olive oil in a large skillet over medium heat.

Add chopped onion and minced garlic; sauté until translucent, about 5 minutes.

Stir in the spinach and cook until wilted, about 3-4 minutes.

Remove from heat and let cool slightly.

In a bowl, combine ricotta cheese, eggs, crumbled feta, chopped parsley, black pepper, salt, and nutmeg.

Mix in the spinach mixture until well combined.

In a greased baking dish, layer half of the potato slices at the bottom.

Spread the spinach mixture over the potatoes evenly.

Top with the remaining potato slices.

Pour milk over the top layer of potatoes.

Sprinkle breadcrumbs over the dish for a crispy topping.

Cover with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes until golden brown.

Let cool for 10 minutes before serving.

Dietary

Allergens