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Yields4 Servings

 550 g new potatoes cut into 1cm slices
 400 g spinach
 1 ½ tbsp olive oil
 1 onion sliced
 1 garlic clove, finely chopped
 2 tsp dried thyme
 Pinch freshly grated nutmeg
 175 g mild cheddar grated
 4 tbsp double cream
 4 sheets filo pastry

preheat the oven to 200C/Gas6; put the potatoes in a pan of cold water, bring to the boil and cook for 10 minutes; drain and set aside


put the spinach in a colander, pour over just-boiled water to wilt (you may have to do this in batches); once cool, squeeze out as much liquid as possible, then chop roughly; if using frozen spinach, just defrost, drain and chop


meanwhile, heat 1 tablespoon olive oil in a large frying pan and cook the onion and garlic for 5 minutes to soften; stir in the thyme, drained potatoes and spinach, grate in a little fresh nutmeg and season


layer half the mixture in a 1.5 litre ovenproof dish, scatter over half the cheese and drizzle with half the cream; repeat with the remaining ingredients


scrunch the filo pastry over the potato mixture and brush with the remaining oil; bake in the oven for 20 minutes

Nutrition Facts

Servings 0