Greek Spinach Fritatta.
Based on an Italian dish, essentially a baked omelet topped with cheese. Traditionally used for picnic fare. Excellent served warm or cold.


Serves: 6
Makes: one 9" pie
Spring, Summer, Fall

Preparation time: 25 minutes
Baking time: 40 minutes
Preheat oven to 350

 

Sauté in a large pan:
    1/3 cup olive oil
    1 medium onion, sliced into thin crescents

Add and sauté until soft:
    1 large potato peeled and sliced into quarter rounds

Add and sauté until spinach is mostly dry
    1 10-ounce package frozen spinach, thawed, drained and squeezed

Add and mix:
    1/2 tablespoon dried dill weed
    1 teaspoon salt
    1/2 teaspoon black pepper
    1/4 teaspoon dried crushed red chile pepper
Place in an oiled 9" glass pie pan and press firmly. Beat:
    8 eggs

Pour eggs over top of vegetables. Sprinkle evenly over top:

    1 cup feta cheese, crumbled (optional)

Bake at 350° for 40 minutes or until golden. Before serving, sprinkle paprika over top.


Variation:
Instead of potato, use 1 red bell pepper cut into 1" cubes.

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