Sephardic Spinach Pie
A Turkish staple, Sephardic spinach pie has cooked wilted spinach, eggs and feta cheese all cooked together creating a savory and cheese souffle casserole.
Servings: 8 servings
- 6 cups cooked spinach or frozen, squeezed of excess water (2 bags of frozen spinach)
- 6 eggs whisked
- 1 cup breadcrumbs
- 1/2 cup feta cheese roughly crumbled
- 1/2 cup Parmesan cheese + more for topping
- Salt and pepper to taste
- Olive oil for drizzling
Pre-heat oven to 375 degrees Fahrenheit.
In a large bowl, add the cooked and cooled spinach, eggs, breadcrumbs, feta cheese and Parmesan cheese. Mix well but gently. Add salt and pepper paying careful attention to salt due to the feta and Parmesan.
Using a 4X6 rectangular baking pan (or equivalent in size), drizzle olive oil in bottom of pan. Use a paper towel or pastry brush to smear the olive oil all over the bottom and sides of pan.
Pour spinach mixture into pan, evening it out. Top with freshly grated Parmesan and bake at 375 degrees Fahrenheit for 40 minutes, uncovered. Test with a toothpick when done. If it comes out clean, its ready.
To test doneness, insert a toothpick and if it comes our clean, it's ready.
If using frozen spinach, defrost and squeeze excess water out before mixing with everything else.
Other cheeses to try or substitute are ricotta or farmers cheese.
Calories: 390kcal | Carbohydrates: 47g | Protein: 21g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 173mg | Sodium: 755mg | Potassium: 84mg | Fiber: 3g | Sugar: 4g | Vitamin A: 492IU | Calcium: 313mg | Iron: 3mg