| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Turkish |
Cheese, Eggs, Luncheon, Main dishes, Spinach |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Salad oil |
| 1 |
c |
Matzoh meal |
| 2 |
pk |
Frozen chopped spinach; thawed/10 1/2 oz. ea |
| 8 |
oz |
Pot cheese or large curd cream style; cottage cheese |
| 6 |
lg |
Eggs |
| 1/4 |
c |
Freshly grated Parmesan or Romano cheese |
| 1 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper; about 1/16 tsp. |
| 1 |
c |
Feta cheese; crumbled |
|
|
Plain yogurt |
INSTRUCTIONS
Oil an 8x12x2" pan generously with some of the oil; sprinkle matzoh meal
evenly over the bottom of the pan. Squeeze excess water from frozen thawed
spinach and place in mixing bowl with pot cheese. In separate bowl, beat 5
eggs until lemon colored; stir into spinach-cheese mixture. Add parmesan
cheese, remaining oil, salt and pepper. Stir lightly to blend. Pour over
matzoh crust, distributing evenly throughout. Add feta cheese to
spinach-egg layer, distributing evenly. Beat remaining egg until light;
pour in a thin stream over the entire surface, forming top custard crust.
Bake in preheated 425 F. oven, cooking about 30 minutres, or until top is
golden brown and filling is puffy. Remove from oven, cut in squares. Serve
at once with side dish of chilled yogurt. MC formatting by
bobbi744@sojourn.com
Serving Ideas : Serve with mixed green salad.
NOTES : This original Gorme creation is similar to an Italin frittata and a
Turkish bokek.
Recipe by: Celebrity Cookbook by Johna Blinn '81
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 19, 1998
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