Creamy layers of potato, spinach and herbs make this a warming supper dish.
ingredients
serves 6
2 pound large potatoes
1 pound fresh spinach
2 eggs
1 3/4 cups low fat soft cheese
1 tbsp wholegrain mustard
2 cups chopped fresh herbs (e.g. chives, parsley, chervil or sorrel)
salt and black pepper
mixed salad, to serve
method
1. Preheat the oven to 180°C/350°f. Line a deep 9 inch cake pan with non-stick baking paper. Place the potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for about 10 minutes. Drain well and allow to cool slightly before slicing thinly.
2. Wash the spinach and place in a large pan with only the water that is clinging to the leaves. Cover and cook, stirring once, until the spinach has just wilted. Drain well in a sieve and squeeze out the excess moisture. Chop finely.
3. Beat the eggs with the soft cheese and mustard then stir in the chopped spinach and fresh herbs.
4. Place a layer of the sliced potatoes in the lined tin, arranging them in concentric circles. Top with a spoonful of the soft cheese mixture and spread out. Continue layering, seasoning with salt and pepper as you go, until all the potatoes and the soft cheese mixture are used up.
5. Cover the tin with a piece of foil and place in a roasting tin.
6. Fill the roasting tin with enough boiling water to come halfway up the sides, and cook in the oven for about 45 - 50 minutes. Serve hot or cold with a mixed salad.
