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Heat a medium sauté pan and add the oil and add the onion and cook for 2 minutes. Sauté until soft, then add the lettuce and spring onions followed by the spinach. Add half the stock and simmer for 5 minutes.
In a separate bowl whisk the yolks with the lemon and cornflour. Add a ladle of the hot stock to the bowl, whisk then add this to the frying pan stir until thickened. Add the dill. Crumble over the feta and serve.
To make the taramasalata, blitz the onions, garlic and lemon juice in a food processor or blender. Tip the mixture into a sieve set over a bowl and push down to extract the juice. Transfer this juice back to the food processor or blender and add the roe and breadcrumbs. Blitz and slowly add the olive oil.
Preheat a deep fat fryer to 180C. Deep-fry the potato skins until crisp then transfer to kitchen paper to drain.
Spoon the taramasalata into a bowl. Serve with the deep-fried skins around the edge of the bowl and the stewed greens alongside.