Turkish Spinach and Cheese Pie. Photography: Dan Lev | Styling: Dalit Russo
Turkish Spinach and Cheese Pie. Photography: Dan Lev | Styling: Dalit Russo
Recipe

Spinach Pie

One of my first kitchen memories is Grandpa Papoo returning from the market with sacks of Turkish spinach

A wonderful Turkish spinach and cheese pie – suitable for Passover, for breakfast or dinner and also for your Shavuot holiday meal. On Shavuot, it is customary to eat dishes made with cheese, which represent the milk in “the land of milk and honey”, aka Israel.

One of my first kitchen memories is Grandpa Papoo returning from the market with sacks of Turkish spinach. Grandma Ines spread all the many bags on the table and started to trim the stems. She soaked the leaves in a water bath to remove all the sand. It was a lot of work, but she also received the reward: to see her grandchildren arguing during the meal over who would get the biggest slice of spinach pie.

Ingredients for Spinach Pie

  • 1.1 lbs (500 grams) spinach Turkish, without stems, washed and finely chopped
  • 8.8 oz (250 grams) Bulgarian cheese crumbled
  • 4 eggs
  • 3 slices bread soaked in water, squeezed well and crumbled
  • 2 tablespoons breadcrumbs (or matzo flour)
  • 6 tablespoons canola oil
  • 5.3 oz (150 grams) cheese grated (kashkaval or emek)

Instructions

  • 1. Heat the oven to 355F (180C) degrees.

  • 2. Mix the spinach, Bulgarian cheese, eggs, crumbled bread slices and 5 tablespoons of the oil in a bowl.

  • 3. Grease the baking dish with the remaining tablespoon of oil and flour it with a thin layer of flour (matzah or regular).

  • 4. Pour the mixture into the mold, even out the surface and drizzle a tablespoon of oil on top. Sprinkle some flour and grated cheese on the top.

  • 5. Bake for about half an hour, or until the pie is firm and golden. Serve hot with hard-boiled eggs.

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