Pre-heat the oven to gas mark 4, 180°C.
Scrub the potatoes, put them into a large pan of boiling water and cook until they are just done. Do not over cook. Drain and keep to one side.
Peel the onions and garlic and chop coarsely. Put a heavy bottomed pan on a medium heat, add a table spoon of olive oil and sauté the onion and garlic until golden.
Wash the carrot, peel if not organic and grate. Wash the celery and chop. Add to the onion and garlic mixture with the herbs and leave to cook for a few minutes.
Add the tomatoes, tomato puree, wine vinegar and grape juice. Bring back to the boil and allow to cook until the celery is soft.
Whilst the sauce is cooking, pull the stalks off the spinach and wash thoroughly. Drain and shred.
Once the sauce is cooked remove from the heat, season to taste and blend into a smooth mixture.
Mix the potato and the spinach in an oven dish. Pour the sauce on top, add the grated cheese and cook in the pre-heated oven for 25 minutes.
serve as soon a possible.
«Feel free to add some different herbs according to taste.»