Weekend cooking: Spinach-potato torte

I cook only cheap and healthy dishes. I usually find an idea for a recipe, and then experiment with it. I adjust the recipe to what I have at hand, and substitute less healthy ingredients with healthier products.  Below is one of my new experiments for a lunch meal.

Fun in the kitchen

Spinach-potato torte

You need: 
8-10 small to medium potatoes, washed, cleaned and cut into 1/3 inch slices (I used red potatoes, but any type would do), 10 eggs, 1 pack frozen chopped spinach, 1 large onion, chopped, 1 cup of nonfat yogurt, 1 cup crumbled feta cheese, 3 Tbsp whole wheat flour, 1/3 tsp of baking soda. Salt, black pepper, and 4 Tbsp olive oil.

 

Arrange the microwaved potatoes in a layer

Instructions:
Arrange the potatoes in a microwaveable dish (I pile the slices on top of each other), and microwave for 10-15 minutes to soften the potatoes a bit (but not cook completely). In a large pan (mine is 10/13 inches), mix the potato slices with 2 Tbsp of olive oil, black pepper, and salt. Arrange the slices in a layer. 
In a pan, cook the onion in 2 Tbsp of olive oil until caramelized, and add the thawed spinach. In a large bowl, mix the spinach-onion with eggs, cheese, yogurt, flour, baking soda, salt, and black pepper.  Pour the egg-spinach mixture on top of the potatoes and bake at 375-400°F for approximately one hour, or until the eggs are completely cooked.

Here is the finished product: