Fish And Spinach Casserole - cooking recipe

Ingredients

2 lbs hake fillets (see end of recipe directions for substitutions)
2 tablespoons olive oil
1 (8 ounce) bag fresh spinach
1 (4 ounce) package low-fat cheddar cheese, shredded
1/4 cup egg substitute (Egg Beaters)
1 medium yellow onion, finely chopped
1/2 cup celery, finely chopped
2 medium potatoes, cooked and mashed
1/2 teaspoon black pepper

Preparation

Preheat the oven to 350\u00b0F.
In a large skillet saute together the fish filets, onion, celery and black pepper in the oil for approximately 10 min; set aside to cool slightly.
Cook the spinach in a little water until limp; drain, squeezing out as much water as you can and set aside to cool.
In a bowl combine the potatoes, the fish filet mixture and the egg substitute.
Butter a 2 quart casserole dish and then begin assembling the casserole.
First a layer of fish mixture, then a layer of spinach; then sprinkle with half of the cheddar cheese.
Next, a layer of the remaining fish mixture, then the remaining spinach, then the remaining cheddar cheese.
Bake in the preheated 350\u00b0F oven for 25-30 minutes.
Variation: if you don't recognize the fish 'hake' -- you may substitute cod, flounder, haddock, pollock or tilapia in it's place.
Variation: you can also swap out the cheddar cheese for another type such as mozzarella or monerey jack.