Potato-Spinach Bake

1. 1

   Preheat oven to 450F.

2. 2

   Spray 9-inch deep-dish pie plate with nonstick cooking spray.

3. 3

   Bring 2 cups water to a boil.

4. 4

   Slice potato into 1/4-inch-thick slices, and place around bottom of pie plate in single layer.

5. 5

   Reserve any remaining potato slices for another use.

6. 6

   Spray potato slices lightly with nonstick cooking spray,

7. 7

   Meanwhile, cook barley according to package directions, drain and place in large mixing bowl.

8. 8

   Cut spinach widthwise into large pieces, and, using water clinging to leaves, steam spinach in covered pot until wilted, 2 to 3 minutes.

9. 9

   Remove from heat, drain and press out excess water.

10. 10

    Combine with barley in mixing bowl.

11. 11

    Add 2 cups shredded cheese, and toss together.

12. 12

    Place pepper strips on potato slices.

13. 13

    Mound barley mixture on top of pepper strips, sprinkle top with remaining 1/2 cup cheese and bake 7 to 10 minutes more, or until cheese bubbles and browns.

14. 14

    Remove from heat, slice and serve.

15. 15

    Pass with marinara sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.