I built this recipe round a culinary concept that I explored before in aubergine chanakh where tomatoes are steamed over layers of potatoes and aubergines and the juice from the tomatoes drips through the other vegetables and stops them burning on the bottom of the pan. I think a chanakh might be a type of pan, but I didn't use a chanakh in the first recipe and I didn't use one here. I wouldn't know one if I saw it. And anyway, maybe it's not a type of pan at all. Maybe I'm just imagining I heard that...
This will serve three or four people.
3 medium potatoes
1 onion
250g of feta cheese
A large bunch of spinach (about 700 g)
A little grated nutmeg
Salt
Olive oil
Peel and chop the onion. Scrub the potatoes (or peel them if they are particularly grotty) and slice them thinly. Slice the tomato thinly and chop up the spinach. Cut the feta into cubes or crumble it into large chunks with a fork.
Fry the onion in a little oil for a minute and then add the potato slices, stir and fry for another minute. Spread the potato and onion in an even layer and top with a layer of tomato slices and sprinkle with some salt. Pile the spinach on top and cover the pan tightly. Cook for a few minutes until the spinach starts to wilt, then sprinkle on a little grated nutmeg and the layer of feta cheese pieces. Cover the pan again and cook for about ten minutes, then remove the lid and turn up the heat to drive off the excess liquid. This should only take a minute or two and then the dish is ready for serving.
I would recommend serving with a salad (or two) and maybe some garlic bread or olive bread.