Greek feta and spinach potato casserole

Peel just over two pounds of Yukon gold potatoes, halve them and put them in a sauce pan.

Cover with cold fresh water by about an inch, add salt, and set it over medium-high heat.

Once simmering, back the heat down to medium-low and simmer about 15 minutes until just barely tender, tested with the tip of a knife, without letting them fall apart and soak up water.

Drain very well in a colander and let them cool to room temperature before slicing.

Put half a pound of spinach in a dry saucepan over medium-high heat and toss it with tongs for a minute or two, catching it right when it wilts and before it gives up its liquid.

Transfer the spinach to a container with a splash of water, a generous amount of olive oil, a couple of peeled garlic cloves, thinly sliced green onions, freshly grated lemon zest but no juice, black pepper and salt.

Add one large egg, half the crumbled Greek feta and about a quarter cup of fresh mint leaves.

Puree it all smooth with an immersion blender or a regular blender.

Slice the cooled potatoes about a quarter of an inch thick into a bowl.

Add the spinach mixture and a couple of shakes of cayenne and toss with a spatula until every potato slice is separated and coated.

Transfer to an olive oiled one and a half quart baking dish, distribute it evenly and crumble the rest of the feta over the top.

Bake in the centre of a 400 degree oven 35 to 45 minutes, until cooked all the way through and the feta on top takes on a little colour.

Let it sit 10 to 15 minutes before serving.