Spinach (fritatta?) recipe

7 years ago

Not long ago I was at a party where a spinach dish was served. It was something like a fritatta but it was maybe 95% spinach. The firtatta recipes I have seen are mostly egg or egg and cheese. The one I had had just enough egg and whatever else to hold it together.

Does anyone here have a recipe something like that? I would like to take it to a Thanksgiving dinner as a requested green dish.

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plllog

7 years ago

last modified: 7 years ago

Maybe something like the Green Kugel (vegetable casserole) I make? My friend D's recipe. It's very spinachy.

Green Kugel -- This recipe is flexible to your dish (multiplies easily). As written it's good for a standard 9"x9" baking dish (greased). Preheat to 350° F.

Oil for sautéing
1 c. chopped onion
1/2 c. chopped or sliced (if small) carrots
1/2 c. chopped red bell pepper
1 c. yellow squash--I usually quarter the squash and slice, but you could chop
1/2 cup loose chopped fresh parsley
1/2 cup chopped fresh basil
1 small square box frozen spinach thawed and pressed to drain, or equivalent fresh cooked and pressed (or however much you want to use, really), chopped
2 large cloves pressed garlic or chopped very fine
1/2 tsp finely ground pepper
1/2 tsp table salt or equivalent other salt

3-4 large eggs, beaten
about 10 grams dried unseasoned bread crumbs (about 2 pieces of matzah, crumbled, or two slices of bread)

Dampen the matzah/bread crumbs just enough so they're pliable but not really wet.

Sauté the onions until soft and just getting towards brown. Approx. 10 minutes. Add the raw other vegetables (not the spinach) and sauté for another 5 minutes until they look like they're starting to cook.

In a large mixing bowl, combine the sautéd veg, spinach, matzah/bread crumbs, (i.e., everything but the eggs, S&P), and mix with a heavy cooking spoon. Drain off any loose liquid. Press if necessary. Add the eggs and seasoning and mix well. Pour into greased dish.

I like to slice mini bell peppers into 1" diameter rings and center one on each portion (I eyeball it). Press it down just a bit into the kugel mixture so it doesn't fall off.

Bake for 45 minutes at 350° F.

Being a kugel, you can change the heck out of this if you know what flavors you like. You can do all spinach and no herbs, or omit the peppers, or add a bit of lemon, or whatever you like. You need flavor, and you need the crumbs and eggs for glue. The rest is open to interpretation. As written it's very good.

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Comments (7)

chloebud
7 years ago
last modified: 7 years ago
Though it's not a frittata, I highly recommend Ina Garten's Spinach Gratin. It's a top request for our Thanksgiving menu...and Christmas. I made mine this morning to bake tomorrow. I don't add the cheeses on top until right before baking. You can assemble it a couple days in advance and park in the fridge. I added some *Notes following the recipe.

Spinach Gratin (Ina Garten)

4 tablespoons (1/2 stick) butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees F.

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened.(Fresh steamed spinach is nice as well) Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

*Notes: A potato ricer is very handy for squeezing the liquid from the spinach. I use less onion...maybe 1 1/2 to 2 cups. Ina tends to like salt, so use your own taste when adding it. It's a lot of spinach and does need salt.
shuffles_gw thanked chloebud
shuffles_gw
Original Author
7 years ago
That sounds like a great recipe. What I am looking for is something lighter. Otherwise, I might try this one - cut in half.
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shuffles_gw
Original Author
7 years ago
Pillog, that is it. I was unfamiliar with the term kugel. There are kugels in my future - especially the ones with cheese, potatoes or noodles. For today, I will be making it with just egg, breadcrumbs and fresh spinach.
shuffles_gw
Original Author
7 years ago
The kugel was a success. My granddaughter said I should make it every Thanksgiving from now on. Here is the recipe - more than enough to serve six:

1 lb fresh baby spinach

a 4 inch TJ baguette end made into bread crumbs

1/4 cup freshly shaved pecorino Romano

3 eggs

olive oil, salt and pepper

saute the spinach with a little olive oil for two or three minutes (no liquid added)

mix half the Romano, a little salt and pepper into the bread crumbs

mix the eggs into the bread crumbs

drain the spinach liquid and mix into the bread crumbs

put the mixture in an oiled 8x8 pan

top with the other half of the Romano

bake at 350 for 40 minutes

I had intended to add some granulated garlic and a pinch of nutmeg, but forgot to.
carolb_w_fl_coastal_9/10
7 years ago
That kugel seems akin to a 'dressing' my mom has made that she learned from her Lithuanian mother and grandmother. It was made with lots of whatever veggies were on hand, chopped fine, plus eggs and maybe flour?

I really need to get that recipe from my mother - it was always delicious.
plllog
7 years ago
Excellent, Shuffles! Thanks for the report. Your kugel definitely sounds like a keeper. Small correction: as written in your recipe, it sounds like the water you drained off the spinach was being mixed in, rather than the spinach itself. :)

Spinach (fritatta?) recipe

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Spinach (fritatta?) recipe

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