Spinach Mushroom Casserole (Fritada de Espinaca)
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Posted by:jrt
This dish can be served as an entree for Passover and is good either warm or at room temperature.
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Ingredients
8 oz. frozen chopped leaf spinach, thawed
3 spring onions, finely sliced
1 oz butter or margarine
4 oz. Mushrooms, finely sliced
3 eggs
5 oz. cream cheese
6 oz. grated cheddar cheese (reserve 3 tbl. for topping)
1 tsp salt
1 tsp black pepper, freshly ground
1 tbl chopped parsley
Directions
- Put spinach in a sieve and press out as much moisture as possible.
- Saute onions in butter until soft and golden (about 5-7 minutes). Add the mushrooms and cook until softened (about 5 minutes more).
- Add the spinach and continue to saute, stirring often, until liquid is gone (about 2-3 minutes).
- Whisk the eggs in a small bowl.
- Put the cream cheese in a large bowl and stir in the grated cheese.
- Whisk the eggs in a small bowl and add the eggs, sauteed vegetables and seasonings to the cream cheese.
- Pour the mixture into a buttered 13x9 inch baking dish and spread evenly. Top with reserved cheddar cheese.
- Bake for 30 minutes at 375F, or until firm to the touch and golden brown.
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