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.
Q
Annie's Carrot Bacon
Q