Potato gratin with leaf spinach and feta cheese

Ingredients for 2 servings:

• 400 g potatoes, mainly waxy, peeled and weighed
• 350 g leaf spinach, frozen
• 75 g onion(s)
• 75 g feta cheese
• 2 cloves garlic
• 25 g Parmesan, grated
• 100 g cream
• 30 g milk
• 1 tsp paprika powder
• salt and pepper
• nutmeg
• Cinnamon powder
• some butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

simple, vegetarian, delicious

Thaw the spinach leaves in a sieve, ideally overnight. Then, if necessary, lightly squeeze the excess water. Press a garlic clove through a press, sauté in a little butter, add the spinach leaves, season with salt, pepper, nutmeg, and cinnamon, and mix everything well. Cut the potatoes into slices about 2 mm thick. Peel the onion, halve it, and cut it into thin strips. Crumble the feta cheese. Press the remaining garlic clove through a press. Mix the milk and cream, stir in the paprika, and season with salt and pepper. Grease the baking dish with butter. Spread one-third of the potatoes on the bottom. Season lightly. Top with half each of the onion, spinach leaves, and feta cheese. Lightly season the second third of the potatoes and spread them over the spinach. Arrange the remaining onion, spinach leaves, and feta cheese on top. Now top with the remaining potatoes. Pour the paprika cream over the gratin and sprinkle with Parmesan cheese. Bake in the oven at 180°C (top/bottom heat) for about 45-50 minutes. If it gets too brown, cover with aluminum foil.