Preheat oven to 350°F/180°C and place a baking mold (10 to 15 inches) with 1 tablespoon of olive oil in the oven.

In a pan, fry finely chopped onion until translucent.

Add ground meat (preferably lamb) and cook, stirring continuously, until browned.

Remove from heat and mix in crushed garlic, ground coriander, salt, pepper, and optional chili powder.

Divide the meat mixture into three equal portions.

For the lower layer, combine one portion of the meat mixture with blanched, squeezed, and chopped spinach and lightly beaten eggs. Season with salt and pepper.

Remove the baking mold from the oven and pour in the spinach and meat mixture. Spread evenly with a spatula.

Bake for 10 minutes at 180°C.

While the lower layer bakes, prepare the middle layer.

Combine another portion of the meat mixture with grated Gruyere or Parmesan cheese, ricotta, mizythra, or cream cheese, and lightly beaten eggs. Season with salt and pepper.

Once the lower layer is firm, pour the cheese and meat mixture over it. Spread evenly with a spatula.

Bake for another 10 minutes, or until firm. While the middle layer bakes, prepare the upper layer.

Combine the remaining meat mixture with chopped fresh parsley and lightly beaten eggs. Season with salt and pepper.

Once the middle layer is firm, pour the parsley and meat mixture over it. Spread evenly with a spatula.

Bake for 10-15 minutes, or until firm and a knife inserted into the center comes out clean.

Let the tagine sit for at least 20 minutes before cutting and serving.

Adjust cooking time based on mold size.