Vegetarian spinach and zucchini pie

Separate the spinach leaves and set aside. Put the stem to a boil, then beat it in a blender with the milk (or vegetable milk - vegan version). Sauté the onion in olive oil until it is golden brown, then add the zucchini cut very thin to facilitate cooking, then the spinach leaves cut (torn) with your hands and cook over low heat. Now add the ricotta (or tofu - vegan version) cut into small pieces and the broth from the spinach stem, let it simmer for a few minutes and add salt to taste.

Baroa potato puree
Boil the potatoes in pieces with onion and salt. After cooking, mash, add the oil (a string) and boil the puree with a little of the potato cooking water. At the end add a touch of nutmeg. (for English potatoes, use the same procedure).

To assemble
On a platter, place a layer of puree, another layer of filling and finally another layer of puree. To finish, place the grated parmesan and bake for 20 minutes over medium heat until the cheese is browned. (For the vegan version use vegan cheese, finish with oregano or laminated almonds)