Peel the potatoes, slice them thinly, and place them in a bowl of cold water.

Heat the olive oil in a large skillet.

Place a layer of paper towels by the stove.

Fry the potato slices in batches until golden.

Season with salt & pepper.

Transfer to the paper towels to drain. Pat off excess oil.

Preheat oven to 350 F.

Grease and flour a 10-inch springform pan.

Add the spinach to the potatoes pan and sauté until wilted.

Transfer to the paper towels and pat off excess oil.

Beat the ricotta and eggs together until combined.

Beat in the chopped parsley, chives, and zest.

Crumble in the feta and beat until combined.

Fold in the spinach.

Season with salt & pepper.

Layer the bottom and sides of the pan with the potato slices, slightly overlapping the ones on the edge.

Pour the spinach mixture into the pan.

Bake for 40 minutes.

Let stand 10 minutes before removing from the pan.