Cut the chicken meat and braise it on both sides. Blanch the spinach for 2-3 min. in boiling water, then strain and cool it. From the remaining ingredients, excluding the flour, make a sauce, heat it in a pot on the stove until everything melts and you get a homogeneous mixture.
Leave the sauce to cool slightly, add the flour and stir once again. Arrange the ingredients in an oven dish or glass cook pot until you run out as follows: sauce at the very bottom, then a row of spinach, row of meat and so on.
Put it in the oven at the lowest level so that it's easier for the liquid to evaporate and bake at 392°F (200 °C). Once the dish has crisped and there isn't that much water left, grate a little cheese on top and arrange the cleaned of pits olives. Return to the oven for another 2-3 min. until the cheese melts.