A hearty, creamy, beautifully layered Mediterranean comfort dish made with tender potatoes, garlicky spinach, and a rich savory cream topping baked to golden perfection. This dish blends Greek flavors with classic European gratins — perfect for family dinners, gatherings, or a cozy weekend meal.

🧾 Ingredients

For the Potato Layer

  • 1 kg potatoes (about 6 medium), peeled and thinly sliced
  • 1 tbsp salt (for boiling water)
  • 1 tsp olive oil (for greasing)

For the Spinach Layer

  • 500–600 g fresh spinach (or 300 g frozen, thawed & drained)
  • 1 medium onion, finely chopped
  • 3–4 garlic cloves, minced
  • 2–3 tbsp olive oil
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ tsp dried oregano
  • ¼ tsp nutmeg (optional but Mediterranean-authentic)

For the Mediterranean Cream Mixture

  • 2 cups heavy cream or half-and-half
  • 3 eggs
  • 1 cup crumbled feta cheese
  • ½ cup grated parmesan or kefalotyri
  • 1 tbsp lemon juice
  • 1 tbsp fresh chopped dill or parsley
  • ½ tsp salt
  • ½ tsp black pepper

For the Topping

  • ½ cup shredded mozzarella, kefalograviera, or parmesan
  • Fresh parsley for garnish

🍳 Instructions

1. Prepare the Potatoes

  1. Slice the potatoes thinly (about 3–4 mm).
  2. Bring a pot of salted water to a boil.
  3. Add the potatoes and parboil for 6–7 minutes until slightly tender but not fully cooked.
  4. Drain and let cool.
  5. Lightly grease your baking dish with olive oil.
  6. Layer the potatoes evenly on the bottom, overlapping slightly.

2. Cook the Spinach Mixture

  1. Heat the olive oil in a wide pan over medium heat.
  2. Add the onions and cook until soft (about 5 minutes).
  3. Add minced garlic and sauté 1 minute.
  4. Add fresh spinach in batches until wilted.
    • If using frozen spinach, make sure it is squeezed completely dry.
  5. Season with salt, black pepper, oregano, and nutmeg.
  6. Cook until the moisture evaporates, then set aside to cool.

3. Make the Mediterranean Cream–Egg Sauce

  1. In a mixing bowl, whisk together cream, eggs, lemon juice, salt, pepper, and herbs.
  2. Add feta and parmesan.
  3. Stir until the mixture becomes creamy and well combined.

4. Assemble the Gratin

  1. Add the cooked spinach mixture over the potato layer.
  2. Gently spread it evenly.
  3. Pour the cream–egg cheese mixture over the spinach (like in the photo).
  4. Sprinkle the top with shredded cheese.

5. Bake

  • Preheat oven to 180°C / 350°F.
  • Bake uncovered for 40–50 minutes, or until:
    • The top is golden
    • The edges are bubbling
    • The center is set

Let rest for 10 minutes before slicing to keep layers clean.

🍽 Serving Suggestions

Serve warm with:

  • A fresh Greek salad (tomatoes, cucumbers, olives)
  • Roasted Mediterranean vegetables
  • Grilled chicken, lamb, or fish
  • A side of tzatziki

This dish is also delicious on its own as a vegetarian main course.

✨ Mediterranean Chef Tips

  • Add sautéed mushrooms for richer flavor.
  • Substitute potatoes with thinly sliced zucchini for a lighter version.
  • Add a touch of feta on top before baking for extra Mediterranean taste.
  • Use nutmeg lightly — it enhances the spinach beautifully.

📦 Storage

  • Refrigerate up to 4 days.
  • Reheat at 160°C (325°F) to keep layers intact.
  • Freezing is possible, but best before baking rather than after.