Potato And Spinach Delight

Preparation:

Preparation: Peel the potatoes and cut them into chunks. Boil them in boiling water with a handful of coarse salt until tender. In the meantime, wash the spinach thoroughly and boil them al dente in a finger of water with a pinch of salt. Drain them, squeeze them and sauté them for two minutes over high heat in a pan where you have browned the garlic cloves in the butter. Drain the potatoes, put them back in the pot, dress them with three tablespoons of extra-virgin olive oil, add the boiling milk a little at a time and stir vigorously with a whisk until you obtain a smooth and homogeneous puree. Incorporate the eggs and mix again until completely absorbed. Add another three tablespoons of oil and, if necessary, a little salt. Take a baking tray, oil it and lightly flour it. Pour half of the puree, sprinkle a nice handful of raisins, then the spinach on which you will drop a generous sprinkling of cheese and a little ground cinnamon. Cover with the second half of the purée on which you will grate a little nutmeg and spread the rest of the cheese. Place in a hot oven (220-240 degrees) until cooked through (35-45 minutes). Serve it on the table with a generous grating of orange zest.