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Mediterranean potato & spinach bake

Rated 2.7/5 (74 Votes)

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Ingredients

2lb 900g) new potatoes
1 large onion
2 cloves garlic
8oz (225g) carrots
3 sticks celery
5oz (150g) fresh spinach
1 tin (14oz/400g) tomatoes
6 oz (175g) grated cheese
1 dessertspoon basil
1 dessertspoon oregano
1 tablespoon red wine vinegar
1 tablespoon red grape juice
2 tablespoons tomato puree
Olive oil
Salt & pepper

Method

* Pre-heat the oven to gas mark 4, 180�C, 350�F.
* Scrub the potatoes, put them into a large pan of boiling water and cook until they are just done. Do not over cook. Drain and keep to one side.
* Peel the onions and garlic and chop coarsely. Put a heavy bottomed pan on a medium heat, add a table spoon of olive oil and saut� the onion and garlic until golden.
* Wash the carrot, peel if not organic and grate. Wash the celery and chop. Add to the onion and garlic mixture with the herbs and leave to cook for a few minutes.
* Add the tinned tomatoes, puree, wine vinegar and grape juice. Bring back to the boil and allow to cook until the celery is soft.
* Whilst the sauce is cooking, pull the stalks off the spinach and wash thoroughly. Drain and shred.
* Once the sauce is cooked remove from the heat, season to taste and blend into a smooth mixture.
* Mix the potato and the spinach in an oven dish. Pour the sauce on top, add the grated cheese and cook in the pre-heated oven for 25 minutes.

Once u have the ingredients that last a long time it's very cheap to make over and over again.