Shared by Victoria Granof
Shared by Victoria Granof
Spinach Fritada
Yield: 4-6 servings
Spinach Fritada
Yield: 4-6 servingsFamily Journey
Spanish Empire (present-day southern Italy)Çanakkale, TurkeyChicago
Los AngelesNew York City
This is a dairy recipe that food stylist Victoria Granof’s family traditionally served with the meal. It can be served separately with a dairy meal as a Kosher-friendly option. Nonie served this fritada with sour cream, which is a very untraditional. Victoria figures that this was the closest they could find to the full-fat yogurt they had in Turkey.
Read more about Victoria's family in "The 500-Year-Old Sephardic Recipes That Brought a Network of Cousins Together" and try her recipes for beef-filled bourekas, stewed string beans with tomatoes, and travados de muez (sweet walnut-filled bourekas).
Ingredients
- 1 pound/ 12 cups tightly packed raw spinach, roughly chopped
- 7 eggs, beaten
- ¼ cup matzo meal or breadcrumbs
- 2 cups grated parmesan cheese
- 1 ½ teaspoon kosher salt
- ¼ cup olive oil
- Sour cream or yogurt for serving
Preparation
Step 1
Preheat the oven to 350 ̊and place a 9” x 13” Pyrex baking dish in the oven to preheat for 10 minutes while making the fritada mixture.
Step 2
Place the spinach in a large bowl and add the eggs, matzo meal or breadcrumbs, parmesan, salt and half of the olive oil. Mix well.
Step 3
Carefully remove the preheated baking dish from the oven and add the remaining olive oil. Use a paper towel to rub the surface and edges of the pan with the oil. Place the fritada mixture into the pan and use a spatula to flatten the top of the fritada into one even layer.
Step 4
Bake uncovered for about 45 minutes, until the fritada is golden brown (the spinach will shrink quite a bit during cooking).
Step 5
Serve warm with a dollop of sour cream or yogurt.
