Peel the potatoes and carrots and cook them until soft. Cut the leeks into thin rings and spinach julienne and then sauté them in the oil. Once the potatoes and carrots are cooked, remove them from the water (broth can keep soup or base for another dish), then mash them with a fork. Add stewed spinach and leek. Allow to cool to room temperature. Add salt, pepper, savory and two eggs. Stir the mixture well. Spread in pan and sprinkle with crumbled feta feta cheese, and then grate the cheese. Bake in preheated oven - 220C degrees until the cheese get golden brown. Serve as a vegetarian main dish with fresh salad or as a side dish of roasted meats.