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- Preheat the oven to 200°C/180°C fan/gas mark 6. Place the cherry tomatoes in a baking dish, drizzle with a little olive oil and sprinkle with salt and pepper. Roast for about 20 minutes.
- Wilt the spinach by pouring boiling hot water over it in a colander in the sink. Remove the excess water by placing an empty bowl on top of the spinach and pushing the liquid through the colander (the rösti will cook much better if all excess water is removed). Remove the spinach from the colander and allow to cool.
- Place the peeled, grated potatoes in a bowl. Add the egg, flour, spring onions, nutmeg (if using), chilli flakes and some salt and pepper and stir well.
- Add the wilted, squeezed spinach and stir again, finally adding the crumbled Feta and stirring briefly to incorporate.
- Heat the oil in a large frying pan until hot (this is important as you really want the rösti to crisp up).
- Spoon the mixture into the pan, forming rough circles about 10cm wide. (You may need to work in batches if necessary to avoid crowding the pan.) Cook for three minutes, then carefully flip each rösti. Cook for a further three minutes, then transfer to a large oven tray and bake for 10 minutes.
- Serve the rösti with the roasted cherry tomatoes on the top.
Per Serving: 332kcals, 13.8g fat (6.1g saturated), 41g carbs (5.3g sugars), 13.4g protein, 7g fibre, 0.523g sodium
Top tip: These freeze well, so feel free to make double and freeze for a convenient supper another day. We recommend freezing once cooked and cooled, then reheating in the oven once thawed.