Cooking Instructions

• Preheat oven to 400° Fahrenheit (200° Celsius).
• Transfer peeled and diced potatoes into a pot and pour water in. Use just enough water so they all are submerged. Add salt (I used 2 teaspoons per 3 cups of water). Cover with a lid and bring to a boil. Then, reduce the heat to low and simmer until they are almost done (don’t overcook).
• Meanwhile: Heat oil in a large frying pan/skillet and add onion. Sauté until translucent, about 4 minutes. Add fresh spinach in stages and sauté until all leaves are wilted. Now, stir in minced garlic and cook until it releases its aroma. Turn off the heat.
• In a small bowl, mix together sour cream, salt, black pepper, oregano and garlic powder until smooth.
• Drain the water from the potatoes and combine them with the spinach and sour cream mixture (either in the pot or directly in an oven-proof dish). Pour the mixture into an oven-proof dish and cover with grated cheese.
• Cook at 400° Fahrenheit (200° Celsius) until the cheese is golden brown and potatoes soft, about 25 minutes.
• Enjoy!