Baked creamy potatoes with spinach

• 1.5 kg potatoes
• 400 g frozen leaf spinach
• 5 scallions
• 4 Tbsp olive oil
• 2 Roma tomatoes
• 50 ml plant-based milk
• 150 g feta vegan cheese
• 50 ml homemade cashew cream
• 3 cloves of garlic
• 100 ml boiling water
• Salt, pepper & paprika to taste
• To serve: parsley

To prepare the potatoes:

• Boil the potatoes with the skin on. This might take from 30-40 minutes, depending on their size. Don’t forget to add some salt into the boiling water
• In a pan, add the olive oil and cook the chopped scallions approx. 3 minutes
• Add the chopped garlic, the spinach, salt, pepper and cook them until tender
• Add the chopped tomatoes, mix well then let them all cook under the lid for 5 minutes
• Add the plant-based milk, the cashew cream and boiling water, mix everything then add the feta vegan cheese
• Let it cook under the lid for 5 more minutes
• Peel the potatoes and slice them gorsier
• Oil a 20/30 cm baking dish and place a layer of potatoes on the bottom
• Add all the creamy spinach composition on top, then place another layer of potatoes
• Oil the top layer of potatoes, add salt, pepper & paprika
• Let it cook in the oven for 30 minutes at 220°C

Plating suggestions:

• Sprinkle some freshly chopped parsley
• You can choose to serve it simple or add some vegan yogurt for an extra-creamy experience