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1
Preheat the oven to 350F.
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2
Oil an 8-inch-square (2-quart) baking dish lightly, line it with wax paper, and oil the paper lightly.
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3
Peel the potatoes and food processor fitted with a 2-mm.
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4
slicing disk slice the potatoes crosswise.
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5
(Alternatively, the potatoes may be sliced thin with a hand-held slicing device.)
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6
In a kettle of salted boiling water boil the potatoes for 7 minutes, or until they are just tender, drain them in a colander, and rinse them briefly under cold water.
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7
In the kettle cook the spinach in the water clinging to the leaves, covered, over high heat, stirring occasionally, for 2 minutes, or until it is wilted, drain it, and refresh it under cold water.
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8
Squeeze the water from the spinach by wringing it by handfuls in a kitchen towel, transfer it to the food processor fitted with the metal blade, and add the Feta.
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9
In a bowl whisk together well the half-and-half, the eggs, the salt, and the pepper, add half the custard to the spinach mixture, and pulse the motor of the processor until the mixture is coarse.
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10
Transfer the potatoes to the prepared baking dish and spread them in an evenly layer.
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11
Pour the remaining custard over the potatoes, shaking the dish slightly to distribute the custard evenly, and top the potatoes with the spinach mixture, smoothing the top.
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12
bake the gratin in the middle of the oven for 45 to 50 minutes, or until it is set in the middle, and let cool on a rack for 30 minutes.
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13
Run a knife around the side of the dish, invert the gratin onto a flameproof plate, and peel off the wax paper.
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14
Broil the gratin under a preheated broiler about 4 inches from the heat for 10 to 15 minutes, or until top is golden brown, and serve it cut into squares.
