Potato casserole with feta cheese

Young potatoes are baked with feta cheese, eggs and herbs until golden brown.

Ingredients

• Young potatoes (peeled) - 6 pcs.
• Young spinach - 3 cups
• Feta cheese (crumbled) - 0.75 cups
• Eggs - 5 pcs.
• Fresh dill (chopped) - 1 tbsp. l.
• Chives (chopped) - 1 tbsp. l.
• Butter - 0.5 tbsp. l.
• Olive oil - 1 tbsp. l.
• Salt to taste
• Ground black pepper - to taste
• Dill for serving

Directions

1. In a saucepan, bring 2 liters of water to a boil, season with salt. Place potatoes in a saucepan and cook until soft, about 25 minutes.
2. Put the spinach leaves in a colander, and put the potatoes on top and pour the water over it (so that the spinach sits down a little). Leave to drain.
3. Cut the potatoes into slices 0.5 cm thick. Squeeze the spinach slightly.
4. Switch on the oven with grill function to preheat to high temperature.
5. Beat eggs with dill and chives in a bowl. Season with salt and pepper and add 1/2 cup of shredded cheese.
6. Heat the butter and olive oil in a large skillet with a heat-resistant handle. Place the potatoes and spinach and cook, stirring occasionally, for about 1 minute. Pour eggs over the contents of the pan. Cook, stirring occasionally, over medium heat for about 1 minute, then cook for another 2-3 minutes without stirring.
7. Sprinkle the contents of the pan with the remaining cheese and place in a preheated oven under the grill, cook the potato casserole with cheese for a couple of minutes, until golden brown.
8. Serve the potato cheese casserole immediately, sprinkle with dill.