Finely chopped onion and grated carrot sauté until soft in half sunflower oil, then add sliced ​​julienne spinach, rice and spices. Separately in the remaining sunflower oil fry the potatoes, cut into round slices. In a greased baking dish arrange layers successively slices of tomatoes, potatoes, a mixture of rice and spinach again potatoes and tomatoes on top. Moussaka watered with half milk and bake 20 minutes, then pour the sauce beshamelov prepared from fried in butter flour diluted with remaining milk and eggs, sprinkle with grated cheese and bake again until browned.