Spinach and Egg Casserole

Ingredients

In this adaptation of Ispanaklı yumurta, the traditional Turkish dish, we have incorporated Eastern European flavors and cooking techniques. While the original dish is typically prepared as a stovetop scramble, our version transforms it into a baked casserole. Additionally, we have adjusted the seasoning to include Eastern European spices, giving the dish a unique twist. We alse have the original recipe for Ispanaklı yumurta, so you can check it out.

• 500 grams (1.1 lbs) fresh spinach leaves 500 grams (1.1 lbs) fresh spinach leaves
• 6 large eggs 6 large eggs
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried dill 1/2 teaspoon dried dill
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 16g, 4g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 14g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the spinach leaves to the skillet and cook until wilted, stirring occasionally.
4. 4.
   In a mixing bowl, whisk the eggs until well beaten. Add the paprika, dried dill, caraway seeds, nutmeg, salt, and pepper. Mix well.
5. 5.
   Grease a baking dish with olive oil. Spread half of the cooked spinach evenly on the bottom of the dish.
6. 6.
   Pour half of the egg mixture over the spinach layer.
7. 7.
   Repeat the layers with the remaining spinach and egg mixture.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves to remove any dirt or grit. Pat them dry before cooking to prevent excess moisture in the casserole.

Tips & Tricks

• For a creamier texture, you can add a splash of milk or cream to the egg mixture before baking.
• Feel free to customize the spices according to your taste preferences. You can add a pinch of cayenne pepper for a hint of heat or substitute the caraway seeds with fennel seeds for a slightly different flavor.
• Serve the casserole with a dollop of sour cream or a sprinkle of grated cheese for added richness.

Serving advice

The Spinach and Egg Casserole can be served as a main dish for breakfast, brunch, or even a light dinner. It pairs well with a side of crusty bread or a fresh green salad.

Presentation advice

To make the casserole visually appealing, garnish it with a sprinkle of fresh dill or parsley before serving. The vibrant green color of the spinach and the golden brown top will make it an enticing dish on the table.