FRITADA DE ESPINACA - SEPHARDI SPINACH AND MUSHROOM BAKE

Amarante

Fri, Feb 09 2024, 3:32 pm

This was a nice version of the "crustless" quiche

FRITADA DE ESPINACA - SEPHARDI SPINACH AND MUSHROOM BAKE

Excerpt From: Judi Rose - 100 Best Jewish Recipes

SERVES 4–5 AS A MAIN DISH | EAT WARM OR AT ROOM TEMPERATURE
KEEPS FOR 2 DAYS IN THE FRIDGE | DO NOT FREEZE

This baked omelette is especially creamy in texture as it is made with a herb or garlic and herb cream cheese. It can be frozen uncooked. Thaw and bake when required. If you have the option, bake on a conventional rather than a forced air (convection) oven setting so the bake is moist and succulent.

225g/8oz pack frozen leaf spinach, thawed - I used frozen chopped spinach which simplified prep but I did thaw and squeeze out as much liquid as possible
25g/1oz/2 tbsp butter or margarine
the bulbs and 7.5cm/3in of stalk from a small bunch of spring onions, finely sliced
125g/4oz mushrooms, finely sliced
3 eggs
about 150g/5oz herb cream cheese
175g/6oz grated Lancashire or Cheddar cheese (reserve 4 tbsp for topping)
1 tsp salt
15 grinds of black pepper
1 tbsp chopped parsley

Preheat the oven to 190°C/375°F/Gas 5. Grease a rectangular baking dish about 28 x 18cm/11 x 7in and about 7cm/3in deep, or a foil container 20–22cm/8–9in square and about 7cm/3in deep.

Put the spinach in a sieve and press out as much moisture as possible, then roughly chop. Heat the butter in a sauté pan and sauté the onions, covered, until soft and golden. Add the mushrooms and cook over a brisk heat until softened and golden brown. Add the spinach and continue to cook, stirring, until there is no free moisture in the pan – this will take 2–3 minutes.

Whisk the eggs in a small bowl. Put the cream cheese in a larger bowl and stir in the grated cheese. Add the eggs, sautéed vegetables and seasonings.

Pour into the prepared dish and scatter with the reserved cheese. Bake for 25–30 minutes, or until firm to the touch and golden brown.