Recipe

In large skillet, heat 1/4 cup/60 mL of the oil over medium heat; fry onions until golden brown, about 25 minutes. Stir in paprika, salt and half of the pepper; cook for 1 minute and scrape into bowl.

In separate bowl, mix spinach with generous pinch of the salt.

Cheese Filling: In food processor, blend together cottage and feta cheeses, cream, nutmeg, salt and pepper until smooth; add egg and whir until mixture is blended.

Slice potatoes as thinly as possible (a mandoline makes this easy work). In well-oiled 12-cup/3 L lasagna or baking dish, arrange one-third of the potatoes; sprinkle with pinch of the salt and some of the remaining pepper, and top with half of the onion mixture. Top with half of the spinach, then half of the cheese mixture. Repeat potato, onion, spinach and cheese layers; top with remaining potatoes.

Brush with 1 tbsp/15 mL of the oil and sprinkle with pinch each of the salt and pepper. Cover with foil. Bake in centre of 400F/200C oven for 50 minutes (place rimmed baking sheet on lower rack to catch any overflow); uncover and continue baking until top is brown and filling is bubbling, 45 to 50 minutes.

Makes 10 to 12 servings.