Sunday, August 21, 2016

Eydie Gorme's Spinach Frittata

Eydie Gorme's Spinach Frittata

1/3 cup salad oil
1 cup matzo meal
Two 10 1/2-ounce packages frozen chopped spinach, thawed
8 ounces pot cheese (or large curd, cream-style cottage cheese)
6 large eggs
1/4 cup freshly grated Parmesan (or Romano cheese)
1 1/2 teaspoons salt
1/16 teaspoon freshly ground pepper
1 cup crumbled feta cheese
Plain yogurt

Grease 8 x 12 x 2-inch layer pan generously with some of the oil; sprinkle matzo meal evenly over the bottom of the pan.

Squeeze excess water from frozen thawed spinach, place in mixing bowl with pot (or cottage) cheese. In separate bowl, beat 5 eggs until lemon-colored. Stir into spinach-cheese mixture. Add Parmesan (or Romano) cheese, remaining vegetable oil, salt and pepper. Stir lightly to blend. Pour over matzo 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 degree oven, cooking about 30 minutes or until top is golden brown and filling is puffy. Remove from oven, cut in squares, remove from pan with spatula. Serve at once with a mixed green salad and chilled yogurt. Serves 4.

Thoughts: The Gorme frittata is similar to the traditional Turkish pastry called borek (means pastry in Turkish). The Middle Eastern version is made by preparing an egg-butter pastry to line a pie plate and filling with a spinach-onion-feta cheese mixture, sealed with pastry top and baked in a hot oven. The dairy dish is thought to have been brought to Turkey by the Sephardic (Spanish) Jews during the time of the Inquisition.

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