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Grate the parsnips into a bowl and add the flour and dill. Beat 2 of the eggs and add them to the bowl. Season with salt and pepper to taste and set aside.
Heat the oil in a large frying pan, add three large mounds of the parsnip mixture, flatten and fry for 3-4 mins on each side until golden. Transfer to a baking tray and keep warm in the oven. Repeat with the remaining mixture.
Mix Horseradish if using with sour cream/yoghurt.
Bring a large pan of water to a simmer, crack in the eggs and poach for 2-3 mins, then drain on kitchen paper. Sauté Spinach. Divide the latkes between plates with spinach, (horseradish) cream and top with an egg. Season and serve with dill fronds and lemon wedges.