• 4 large Cypriot potatoes, scrubbed and diced
  • 1 large onion, halved and thinly sliced
  • 2 cloves garlic, sliced
  • 1Â.5 tsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tbsp extra virgin olive oil
  • 400 g can of chopped tomatoes
  • Sea salt and black pepper
  • 1 bunch fresh oregano or flat-leaf parsley
  • 2 tbsp red wine vinegar
  • 250g (8oz) baby spinach
  • 100g (3.5 oz) feta cheese


  • STEP 1
    Place the potatoes in a pan and cover with salted water then bring to the boil and simmer for four minutes until tender then drain and cool.
  • STEP 2
    Heat the olive oil in a large pan and fry the potatoes until golden. Remove from the pan and set aside
  • STEP 3
    Fry the onions, garlic and spices until lightly golden.
  • STEP 4
    Place the potatoes back in the pan with the onions and add the tomatoes. Cook on a high heat to reduce the tomatoes slightly for about 3 minutes then add the spinach.
  • STEP 5
    Remove from the heat straight away and gently toss the spinach so that it just wilts then add the vinegar and some of the chopped oregano or parsley.
  • STEP 6
    Pour into a serving dish then crumble the feta cheese on top, sprinkle some olive oil, black pepper and more fresh herbs
  • STEP 7
    Serve with some crusty bread.

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