This is a modified version of a traditional Greek vegetarian casserole called “Spinaki me Sparaggia Orgraten” .
Soak 1/2 lb. spinach in water, drain, and spin dry. Chop the leaves roughly.
Rinse 1 bunch of asparagus, snap the stems, and cut them into 1 inch pieces. Slice the thickest ones in half lengthwise.
Mince green garlic to make 3 T. Saute the garlic in 1 T. olive oil with a dash of hot pepper flakes. When it is tender, add the spinach and saute until wilted. Empty the spinach into a colander or sieve and allow excess liquid to drain. Reserve the liquid.
Clean 1 large or 2 medium leeks and remove the leaves. Cut the shanks in half lengthwise, then thinly slice and cut the slices in 1 inch pieces. Toss the leeks in the bottom of a 9 x 12″ baking dish with 2 T. olive oil, salt, pepper and 1/2 C. of the spinach cooking liquid.
Wash and dry 2 lbs. of potatoes. Grate them until you have 3 C., then toss with 8 oz. feta cheese plus salt and pepper. Make a layer of the potato mixture over the leeks.
In a bowl, toss the asparagus and spinach with 8 oz. ricotta cheese. Spread over the top of the potatoes. If you like, top with additional grated cheese (mozzarella or jack).
Bake in the oven at 350 degrees for one hour or until it is browned at the edges and bubbling.