Ingredients

large potatoes peeled and sliced thinly

1 pack

cooked beetroot

1 pack

feta cheese

Handful

fresh spinach

½ pint

milk

egg

1 teaspoon

organic dill herbs

½ teaspoon

organic allspice

To taste

salt and pepper or Steenbergs Organic Perfect Salt Mix

Beetroot and feta make a wonderful combination, especially if you add a drizzle of honey to sweeten the earthy tones of the beetroot

Dill is used more in Scandinavian cooking rather then British so this dish tries to marry the two together.

Method

Line a rectangle tin or deep tray with greaseproof paper high enough to cover the whole inside of the tin.
Sprinkle the dill and some salt and pepper in the bottom of the tin
Slice and layer the beetroot in the bottom covering the whole base of the tin
Take half the sliced potatoes and layer them on top of the beetroot and add salt and pepper and a sprinkling of allspice
Next put the spinach in and season with pepper only - feta layer is salty
Crumble the feta over the spinach
Finally add the remaining layer of potatoes season with salt and pepper and a sprinkling of allspice
Beat the egg and milk together and pour over the whole dish
Cover with the edges of greaseproof and add a piece of greaseproof on top to cover the whole tin
Put another tin on top to weigh the potatoes down
Cook for 1 1/2 hrs on 170’c
Turn over when cooked using the top piece of greaseproof and a flat tray or plate
Remove remaining greaseproof and serve with a salad or any vegetables of your choice