When I was a child, every party the family threw had “spinach cupcakes” for the kids. We all loved them, probably because we thought they were cupcakes and not healthy grown up food. As an adult I make them because they are a huge crowd-pleaser and are pretty quick to throw together. I’m too lazy to wash cupcake pans, so I make these “brownie” style and just cut squares. They make decent finger food as well.
Recipe: Syrian Spinach Frittata
Adapted from Aromas of Aleppo
- 1 onion, chopped
- 1 tbsp vegetable oil
- 24 oz of frozen chopped spinach, thawed and drained
- 6 eggs, beaten
- 1 1/2 lbs mozzarella cheese (3-4 cups of shredded cheese)
- 1 tsp kosher salt
- black pepper to taste
- Preheat oven to 350 F.
- Saute the onion in oil in a large skillet over medium heat for 4-6 minutes, until translucent. Add spinach and saute for 5 more minutes.
- Optional: For a firmer result, allow the spinach to cool and transfer to a clean dish towel or several layers of cheese cloth. Squeeze out as much liquid as you can over the sink or a bowl.
- In a large mixing bowl, combine eggs, cheese, salt. Add spinach to the egg-cheese mixture and mix well.
- Pour mixture into a greased 2-quart baking dish. Bake, uncovered, for 40 minutes, or until lightly browned.
- Allow to cool for 10 minutes and then cut into whatever size squares you prefer.
Enjoy as is, or put a few squares into a pita with slice tomato and/or hummus.