1 1/2 pounds russet potatoes
3 tablespoons butter
1/2 teaspoon salt
1 teaspoon paprika
1/4 cup all-purpose flour
1/2 cup milk
1 egg, lightly beaten
1 1/3 cups vegetable oil
2 eggs
1/4 teaspoon Italian seasoning
1 (8 ounce) package cream cheese, softened
1 teaspoon margarine, softened
1/4 teaspoon salt
1 (16 ounce) container frozen chopped spinach
2 tablespoons olive oil
2 tablespoons minced fresh parsley
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine potatoes, butter, salt, oregano, flour and milk. Mix together. Position a sheet of waxed paper in the bottom of the large baking dish. Brush remaining mixture on top of paper. Sprinkle with egg, oil, eggs and Italian seasoning.
Bake in preheated oven for 1 hour, turning once. Remove from oven and sprinkle with chopped spinach and olive oil. Sprinkle with basil and thyme.
Bake an additional hour, or until vegetables are tender and mixture is heated through.