*Note ~ this has been on the homepage before. That said, great recipe for this time of year.

Spinach frittatas often appear at Shabbat Kiddush lunches, especially in the Sephardic synagogues. It teams well with the wonderful kippered salmon done by Dressel Collins here in Seattle. Borekas are a must to round out the buffet table and must be made in abundance. Yaprakes, brown eggs, and biscochos for dessert ~ it is a menu that defines a tradition in Seattle. I love it.

Years ago, Catherine Scharon shows me many of the Sephardic delicacies. One day after a Kiddush lunch we catered at her shul, she calls and says that the spinach frittata wasn't like hers. Nope, it wasn't ~ made it mine. Expecting a tip, Catherine surprises me by asking for MY recipe. I've arrived! ~ that is what I keep telling myself.

I was very honored a couple of years ago to cater an evening entitled "An Evening in Rhodes", the homeland of our local Sephardic community. Catherine keeps a watchful eye in the kitchen the day of the event. I love 'theme' parties and this event is fabulous. Dennis Warshal, local artist and event designer, creates an amazing walkway through the town square. Airbrushing floor to ceiling panels of 'stones', guests are transported to an island in the Mediterranean. Very cool. Very cool, indeed. 

Ingredients:

• 9 eggs
• 1 pound frozen spinach - thawed and drained (or wilt fresh spinach)
• 1 - 2 cups sliced leek, sauteed
• 2 tablespoons matzoh meal
• 1 cup grated Parmesan cheese
• 8 ounces feta cheese
• 1/2 cup cottage cheese
• 1/4 cup milk

Steps:

Prep the leeks and saute. Drain the defrosted spinach. If using fresh, wilt in a little water over high heat and drain. Add rest of ingredients and combine well.

Mix ingredients well. Spread into a well sprayed sheet pan and bake at 350 degrees until just done and lightly browned. The center should be firm to the touch but not hard. This could take 30 - 40 minutes depending on your oven and the size of the pan.

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Comments:

Rebekah: So easy to make and tastes fantastic!

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Susan: Sue: this is soooo good and easy! An every meal item - I like to have a non-sugar breakfast most the time, and I can cut up portions and freeze and grab on the run.

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Spinach Leek Frittata