6 medium baking potatoes (about 2 pounds)
1/2 cup plain, low-fat yogurt
2 tablespoons margarine or butter
1/4 to 1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 beaten eggs
3/4 cup herbed feta cheese or plain feta cheese
1/4 cup water
10 oz package prewashed spinach
1/4 teaspoon paprika
Peel and quarter potatoes. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy. Fold in 1/2 cup of the feta cheese.
Preheat oven to 425 degrees F. In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.
Spread half of the potato mixture into a light greased 2-quart rectangular baking dish. Layer spinach on top; sprinkle with remaining feta cheese.
Spread remaining potato mixture on top and sprinkle with paprika.
Bake, uncovered, for 15 minutes or until top is lightly browned. Makes 8 side-dish servings.