Sephardic Spinach Feta Frittata Recipe Video

This recipe is an authentic version of the classic Sephardic frittata. I use Israeli feta cheese and leeks with wilted fresh spinach. YUM!

Summary

Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexJust EnjoyServings12
CuisineCourse
TasteMethod
Main IngredientInterest Group,

Ingredients

 Egg9 , beaten
 Frozen spinach1 Pound, thawed, drained
 Matzoh meal2 Tablespoon
 Parmesan cheese1 Cup (16 tbs)
 Feta cheese8 Ounce
 Cottage cheese1⁄2 Cup (8 tbs)
 Milk1⁄4 Cup (4 tbs)
 Leek/Onion2 Cup (32 tbs), sliced
 Olive oil1 Teaspoon

Nutrition Facts

Serving size

Calories 180 Calories from Fat 97

% Daily Value*

Total Fat 11 g16.9%

Saturated Fat 5.6 g28.1%

Trans Fat 0 g

Cholesterol 182.5 mg

Sodium 460.8 mg19.2%

Total Carbohydrates 8 g2.5%

Dietary Fiber 1.4 g5.8%

Sugars 2.5 g

Protein 13 g27%

Vitamin A 99.7% Vitamin C 6.4%

Calcium 28.3% Iron 10.7%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Trim layers of leek as shown in the video. Cut off the root, and slice it into half. sliver it finely, and put it in a bowl.
2. Fill the bowl with water and soak leek in it for about 10 minutes, so that the dirt sinks to the bottom.
3. In a pan, pour olive oil and sauté leek. Set it aside.
4. Preheat oven to 350 degree.

MAKING
5. In a large mixing bowl, add eggs and beat.
6. Put matzoh meal, parmesan, feta, cottage cheese, and milk in it. Mix it well.
7. Insert sautéed leek in it. Stir to incorporate.
8. In a pot, boil water, and put baby spinach in it. Roll to defrost. Drain it well.
9. Put the spinach in mixing bowl. Mix well.
10. Grease a 9x9-inch casserole pan, and pour mixture in it. Pop it in oven, and bake for 30-35 min, or until golden brown.

SERVING
11. Serve frittata hot with bread slice.

TIPS
You may also use both leek and onion to prepare frittata.
Cook until frittata springs back when gently touched.
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