Greek spinach and potato gratin

Ingredients for 2 servings:

• 300 g potatoes, waxy
• 2 cloves garlic
• 300 g spinach, fresh
• Water (salt water)
• 200 g leek
• 1 tomato(s), sliced
• 200 g sheep’s cheese
• 1 tbsp olive oil
• salt and pepper
• 1 egg white
• ½ tsp thyme, if desired
• ½ tsp basil
• 200 g natural yogurt
• 1 egg(s)
• nutmeg
• possibly salami (Camembert salami)
• Oil for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Steam the potatoes in their skins until soft, peel, and slice. Sort, wash, and drain the spinach, then wilt in hot, salted water for 2 minutes, squeeze dry, and cut into pieces. Wash, trim, and finely slice the leek. Heat a little oil in a non-stick pan, sauté the chopped garlic and leek, then add the spinach, a third of the feta cheese, and an egg white. Season with salt, pepper, thyme, and basil, mix, and season to taste. Grease a shallow baking dish with oil and spread the spinach mixture in it. Then arrange the potatoes and tomato slices on top in a shingle pattern. Whisk together the yogurt and the whole egg, then season with nutmeg and salt. Spread over the gratin, then top with the remaining feta cheese (grated or chopped) and bake in a preheated oven at 200°C for about 30 minutes. Tip: If you like, you can also add Camembert salami to the spinach mixture, like I did in the photos.