Sides: Spinach Frittata (Parade of Pies, Part 10)

Hop down to the recipe

Spanach Jibben

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
  1. Preheat oven to 350 F.
  2. 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.
  3. 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.
  4. In a large mixing bowl, combine eggs, cheese, salt. Add spinach to the egg-cheese mixture and mix well.
  5. Pour mixture into a greased 2-quart baking dish. Bake, uncovered, for 40 minutes, or until lightly browned.
  6. 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.

About this author:  I'm a New Yorker who would rather cook than go out to restaurants. Sometimes I think I may be in the wrong city for that. Then I remember the exotic ingredients I'd be hard-pressed to find if I lived somewhere else. My cooking style is an eclectic range of everyday-American, Italian, middle-eastern, with extensive forays into Japanese cuisine, and some pit-stops into Indian and African cuisines. I love to try my hand at recreating dishes I taste. While I enjoy most anything with a flavor, from high cuisine to instant junk food, I have a soft spot in my belly for home-style cooking no matter the geographic or ethnic origin. Read more from this author...

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