Spinach Feta Potato Cake

1  lb.		Whole Peeled White Potatoes
1/8  cup		Olive Oil
1		medium Onion, Raw
1  teaspoon		Minced Garlic
1  tablespoon		Rosemary, Fresh
1  lb.		Chopped Spinach (frozen)
1  cup		Feta Cheese Crumbles
1/2  cup		Parmesan Grated Cheese
1		Egg, Large
2  teaspoons		Oregano, Ground
2  teaspoons		Sea Salt
1  teaspoon		Ground Black Pepper
1  cup		Bread Crumbs, Dry, Grated, Plain

Tip: For nutritional information on all the ingredients in Spinach Feta Potato Cake just click on each ingredient name. Then adjust the serving size for any Spinach Feta Potato Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat the oven to 375F.

Cover potatoes with cold water and bring to a boil. Simmer uncovered for 12 to 15 minutes, until tender. Drain and mash lightly with a fork or potato masher.

Heat 1 tablespoon of olive oil in a large nonstick pan, and saute onion, garlic, and rosemary for 2 minutes, until onion is softened. Add spinach to vegetables. Combine sauteed vegetables, cooked potatoes, feta cheese, Parmesan cheese, egg, oregano, salt, pepper, and bread crumbs in a large bowl and mix well.

Using an 8-ounce scoop as a measure, form mixture into 10 griddlecakes. Heat remaining tablespoon olive oil in a large saute pan. Saute griddlecakes until golden brown on both sides, about 2 minutes per side. Place griddlecakes on a baking pan in the center of the oven for 10 minutes to cook through. Serve with marinara or your favorite sauce.