土豆泥總是受歡迎的配菜，無論是在平日的晚餐桌上，或是節日大餐的佈置上。這道受 spanakopita 啟發的菠菜與菲達奶酪土豆泥，從深受喜愛的希臘鹹派中獲取靈感，將煮熟的馬鈴薯泥變成更為刺激的風味。新鮮菠菜、鹹香的菲達奶酪與香草蒔蘿的香氣滲入馬鈴薯泥本身，另外在上方覆蓋柔滑的酥皮薄皮，帶來鹹香的外殼感。泥裡也充滿蒜香味，將菠菜在蒜香奶油中慢煮，能讓菠菜吸收豐富的鹹香風味。因此，菠菜在馬鈴薯泥中呈現出近乎絲滑的口感，即使是挑剔的食客，也可能會為了第二份而回鍋。可見，外觀看起來華麗而令人印象深刻的這道菜，實際上非常容易做。上層撕碎的菲洛薄皮真的將餐盤的呈現提升到全新層次，同時不需要你額外花費太多功夫。如果你打算在節日季節端上這道馬鈴薯泥，或許事先準備一大批可能是個不錯的主意。
Gather the ingredients for spanakopita-inspired spinach and feta mashed potatoes
要做這道料理，先去挑 Yukon Gold 馬鈴薯。在蔬果區，還需要蒜頭、嬰菠菜、檸檬、新鮮蒔蘿、扁葉香芹、以及蔥段。接著到乳製品區挑鹽味奶油、全脂牛奶、酸奶油，和碎菲達奶酪。除了酸奶油，你也可以用希臘酸奶、奶油起司，或是克菲爾淺焗酸奶。前往冷凍區找菲洛薄皮麵皮，然後檢查香料櫃，尋找猶太鹽、黑胡椒與肉豆蔻。
Step 1: Preheat the oven
預熱烤箱至 400°F（約 204°C）。
Step 2: Peel and cut the potatoes
把馬鈴薯削皮，切成 1 ½ 吋的塊狀。
Step 3: Place potatoes in a pot of water
把馬鈴薯放進一個大鍋，加入冷水，覆蓋高度約 1 吋，並加入 1 湯匙鹽。
Step 4: Cook the potatoes
以高火煮沸，再轉中火煮，直到用刀子刺穿馬鈴薯時無阻力，大約 15 至 20 分鐘。
Step 5: Drain the potatoes
將馬鈴薯放在濾籃中瀝乾，並讓它們自然風乾 2 分鐘。
Step 6: Melt butter in pot
把裝沒有馬鈴薯的鍋放回中小火，加熱融化 4 湯匙的黃油。
Step 7: Add garlic and nutmeg
加入大蒜和肉豆蔻，炒至香氣散出，大約 30 秒。
Step 8: Wilt the spinach
加入菠菜，煮到軟化，大約 1 至 2 分鐘。
Step 9: Pour in the milk
倒入牛奶，煮至熱透，大約 2 分鐘。
Step 10: Mash the potatoes
將鍋從火源上移開，加入馬鈴薯，攪拌至順滑狀態。
Step 11: Stir in sour cream, lemon zest, and seasonings
拌入酸奶油、檸檬皮屑、黑胡椒，以及剩餘的鹽。
Step 12: Fold in the herbs and feta cheese
拌入蒔蘿、羅馬香芹、蔥花，以及 ½ 杯 菲達奶酪。
Step 13: Spread the mashed potatoes out in a baking dish
把馬鈴薯泥鋪成一層，放入 8×8 吋的烤盤中。
Step 14: Sprinkle remaining feta on top
在表層灑上剩餘的菲達奶酪。
Step 15: Top the potatoes with crumpled phyllo
鬆散地把每張菲洛薄皮揉成碎皺，讓其皺紋覆蓋在馬鈴薯上。
Step 16: Brush butter over the phyllo
融化剩餘的黃油，刷在或淋在菲洛薄皮上。
Step 17: Bake the mashed potatoes
在烤箱中烤大約 12 至 15 分鐘，直到菲洛薄皮表面呈現金黃色且邊緣酥脆。
Step 18: Garnish and serve the spanakopita-inspired mashed potatoes
如需裝飾，可再灑上一些香草，即可上桌享用。
What to serve with spanakopita-inspired spinach and feta mashed potatoes
Spanakopita-Inspired Spinach and Feta Mashed Potatoes Recipe
These spanakopita-inspired mashed potatoes take a cue from the savory Greek pie, incorporating garlicky spinach, feta, dill, and even phyllo into the mix.
- 2 pounds Yukon Gold potatoes
- 1 tablespoon + ½ teaspoon kosher salt, divided
- 6 tablespoons salted butter, divided
- 2 cloves garlic, minced
- Pinch of ground nutmeg
- 4 cups baby spinach, chopped
- ½ cup whole milk
- ¼ cup sour cream
- 1 teaspoon lemon zest
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons sliced scallions
- ¾ cup crumbled feta cheese, divided
- 2 sheets phyllo dough, thawed
- Preheat the oven to 400 F.
- Peel the potatoes and cut into 1 ½ inch pieces.
- Place the potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon of salt.
- Bring to a boil over high heat, then reduce heat to medium and cook until a knife slides through the potatoes with no resistance, about 15 to 20 minutes.
- Drain the potatoes in a colander and let them dry for 2 minutes.
- Return the empty pot to medium-low heat and melt 4 tablespoons of butter in it.
- Add the garlic and nutmeg and cook until fragrant, about 30 seconds.
- Add the spinach and cook until wilted, 1 to 2 minutes.
- Pour in the milk and heat through for 2 minutes.
- Remove the pot from the heat, add the potatoes, and mash until smooth.
- Stir in the sour cream, lemon zest, pepper, and the remaining salt.
- Fold in the dill, parsley, scallions, and ½ cup of the feta.
- Spread the potatoes into an 8×8-inch baking dish.
- Sprinkle the remaining feta over the top.
- Loosely crumple each phyllo sheet and arrange the ruffles over the potatoes.
- Melt the remaining butter and brush or drizzle it over the phyllo.
- Bake the mashed potatoes for about 12 to 15 minutes, until the phyllo is golden and crisp at the tips.
- Sprinkle the mashed potatoes with additional herbs, if desired, before serving.
| Calories per Serving | 323 |
| Total Fat | 18.6 g |
| Saturated Fat | 11.3 g |
| Trans Fat | 0.5 g |
| Cholesterol | 54.9 mg |
| Total Carbohydrates | 32.9 g |
| Dietary Fiber | 3.6 g |
| Total Sugars | 2.7 g |
| Sodium | 539.5 mg |
| Protein | 7.6 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Can you make these mashed potatoes ahead of time for a holiday or dinner party?
在準備這道馬鈴薯泥時，有幾件事可以提前做，讓端上桌日更快速。你可以先把馬鈴薯泥的基底大致先做好，包含加入香草與第一階段的菲達奶酪。把馬鈴薯泥摺成一整層放在烤盤裡，然後用保鮮膜緊密覆蓋，再覆蓋上一層鋁箔，放入冰箱，可保存長達兩天。準備完成後再讓烤盤在室溫下靜置 30 分鐘。然後取下保鮮膜但保留鋁箔，在預熱至 400°F 的烤箱中再烤約 20 分鐘。如果馬鈴薯看起來有點乾，加入 2 到 4 湯匙溫牛奶攪拌即可。煮好後再打開鋁箔，加入菲達奶酪、撚碎的菲洛薄皮與黃油，再烤 12 至 15 分鐘。記得在完成前先讓菲洛薄皮的解凍完成——如果你在完成馬鈴薯步驟的當天才把菲洛放到冰箱解凍，它就會在時間內準備就緒。
I have leftover phyllo dough, what can I do with it?
若有剩餘的菲洛薄皮麵皮，將剩餘的薄片捲成緊實的捲筒，包裹在塑膠膜或密封袋中，放入冰箱可保存約兩天。不要再冷凍，解凍後容易變脆，難以操作。當然，剩餘的菲洛薄皮還有不少用法。像這道菜一樣，可把碎薄皮撒在燉菜上作為裝飾，或用於奶油通心麵、綠豆砂鍋、南瓜焗烤、牧羊人派或莫薩卡等料理。只要在烤的最後 10 分鐘再把碎薄皮放上即可。
另外，你也可以用菲洛薄皮做成迷你 spanakopita 三角酥，把菠菜、菲達與香草混合，包在抹有奶油的菲洛薄皮小方裡，對折即可。或者嘗試做巴克拉瓦，一種層層堆疊的甜點，含奶油、堅果與肉桂。把幾根蘆筍用奶油薄皮裹起，烤至金黃，這也會是簡單美觀的配菜。還可以把蘋果或梨裹上糖，鋪在菲洛薄皮上，烤成簡單的甜點。
