Prep 10 mins
Cook 45 mins
We've got a new local dairy (in such a small country, local also means national), that makes some of the best cheeses (and soy milk and soy puddings). This recipe really showcases their ricotta and feta cheeses. This is a great vegetarian dish to serve, we usually have some kind of variation after the Yom Kippur fast day. I also like to add some za'atar in with the oregano.
- Preheat the oven to 375 degrees F.
- Heat the oil in a heavy pot over high heat.
- Add the onion and saute until translucent, about 3 minutes.
- Add the spinach in batches, if necessary, and saute until the ribbons are just wilted.
- Lightly beat the ricotta and the eggs together in a bowl.
- Add the spinach mixture, feta, oregano and salt and pepper.
- Mix thoroughly.
- Pour the batter into a greased 9 x 13 inch pan.
- Bake for about 40 minutes, until the top is lightly browned.
- Serve warm or at room temperature.
wonderful brunch dish. i followed your advice and added the za'atar, and i added a drop of freshly grated nutmeg to the spinach and onions while cooking. this is a keeper!
Fantastic! I served this with some grilled chicken and it was so delicious. I even made my own Za'atar (using your recipe) and added a teaspoon of that. I am trying to eat low carb so this was a great little dish to make and eat with a piece of chicken or fish.
Delicious! Love the saltiness of the feta against the sweetness of caramelized onion. The shape didn't hold up well with mine, so we scoped with spoon. Toke me about 45min, but still slightly runny. I let it sit for a while in the oven after baking and it became less liquidy. Light and flavourful, sort of like quiche without the heavy crust.