Bulgarian Potato and Spinach Moussaka

Bulgarian moussaka recipes differ from both Greek and Romanian ones. You will never find eggplants in them, but mashed potatoes will always be present. Bulgarian moussaks are both meat - with spicy minced meat with tomatoes, and vegetable - with baked bell pepper, or, like ours, with spinach and feta cheese.

Ingredients

• 750 g potatoes
• 500 g fresh spinach
• 200 g feta cheese
• 3 eggs
• 1/2 cup curdled milk or yogurt
• ghee or butter
• salt, freshly ground black pepper

Directions

1. Wash the potatoes well with a brush. Boil water in a saucepan, salt and boil the potatoes in their skins until tender. Remove the finished potatoes from the water, cool slightly so that you can handle them, peel them and then mash them in a puree.
2. Chop spinach finely and blanch in boiling water for 3 minutes. Place in a colander and squeeze out the water with your hands. Transfer the spinach to a bowl and cool to room temperature.
3. Crumble the cheese into small pieces with a fork. Add feta cheese and 3 tbsp. l. ghee to spinach, salt a little, pepper and stir.
4. Oil a baking dish. Place half of the mashed potatoes on the bottom and smooth with a spatula. Then put the spinach with cheese, also level the surface. Finally, lay out the other half of the potatoes and flatten again.
5. Break the eggs into a small bowl, add the yogurt and beat a little. Season with salt and pour over the moussaka. Cut the butter into small pieces and place on the moussaka.
6. Bake the moussaka in an oven preheated to 180 ° C for 30–35 minutes until golden brown. Leave the cooked moussaka for 5-10 minutes, covered with foil, and then serve with the tomato salad.