Rinse the potatoes, peel them, and cut them into large cubes. Steam them for 15 minutes.
Wash the spinach, remove the tough stems, and blanch it in a pot of boiling water for 10 minutes. Once cooked, drain the water in a colander and use the back of a tbsp to press down on the spinach and squeeze out the excess water.
Meanwhile, peel the onion and chop it into small pieces. Rinse the parsley and chop it.
Sauté the parsley and onion in olive oil for 5 minutes over low heat.
Don’t let them brown; they should just sweat and soften.
When they’re done, add the coarsely chopped spinach and stir.
Mash the potatoes with a fork, then add the spinach, onion, and parsley mixture, along with the grated sheep’s milk cheese and capers. Season withsalt and pepper, and mix well until the mixture is smooth.
Place some of the mixture on each sheet of brick pastry. Press it down slightly in the center, then crack an egg on top.
Heat a little oil in a skillet. Fold the phyllo sheets in half, and gently place them in the hot oil using a spatula.
The oil must be hot enough (without smoking), otherwise the brick pastry will soak up oil instead of browning.
Seal the edges by pressing down with a wooden spatula.
Let them cook for a few minutes. When the bricks are golden brown and crisp on the bottom, flip them over using a spatula.
Cook for another few minutes and serve piping hot, with a green salad and a slice of lemon.