1. Peel and quarter potatoes.
2. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender.
3. Drain potatoes.  
4. Preheat oven to 425° F.
5. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed.   
6. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined.   
7. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy. 
8. Fold in ½ cup of the feta cheese.   
9. In a 12-inch skillet bring the 1/4 cup water to boiling
10. Add spinach to skillet.
11. Toss spinach for about 1 minute or until spinach is slightly wilted; drain.
12. Press out excess liquid.
13. Coarsely chop spinach.
14. Spread half of the potato mixture into a lightly greased 2-quart rectangular baking dish.
15. Layer spinach on top; sprinkle with remaining feta cheese.
16. Spread remaining potato mixture on top and sprinkle with paprika.
17. Bake – uncovered - for 15 minutes or until top is lightly browned.

 

YIELDS: 8 servings.