- 2 Large potatoes
- 1 Large sweet potato
- 800g Spinach (leaves only, coarsely chopped)
- 1 Bunch scallions
- 1 Bunch dill
- 2 Eggs
- 400g Feta (crumbled)
- 500g Ricotta
- Grated zest of 1 lemon
Peel potatoes. Slice two of them crosswise into rounds about 3-5 mm thick. Slice sweet potato and russet potato lengthwise (3-5mm).
Preheat oven to 190 degrees. Put potatoes in baking tray brush some olive oil and put in oven for 10- 13 minutes.
Wash and roughly chop the spinach. Put spinach with the water clinging to its leaves in a wide pan (I use wok pan). Cook over high heat until the leaves are wilted and tender. Transfer the spinach to a sieve and press out any excess water.
Chop scallions and dill.
In a large bowl whisk together eggs, ricotta and feta. Add scallions, dill, spinach and lemon zest.
Season with pepper.
Preheat oven to 190 degrees. Lightly butter a 24cm spring form pan. Line the bottom of the pan with the round potato slices, overlapping where necessary to cover bottom completely. Place the long slices around the sides. Pour in the spinach mixture, then bake immediately until firm and golden in places, about 40-50 minutes.
Gently ease a knife between the edge of the pan and the potatoes. Release the spring and carefully lift off the side. Serve warm.
You can serve with greek yogurt or tzatziki sauce.
Original recipe: The new vegetarian cooking for everyone.