Kuku with Spinach and Feta

Ingredients

• 4 cups (240g) fresh spinach leaves, chopped 4 cups (240g) fresh spinach leaves, chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 4 large eggs 4 large eggs
• 1/2 cup (120g) crumbled feta cheese 1/2 cup (120g) crumbled feta cheese
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the chopped spinach, finely chopped onion, crumbled feta cheese, all-purpose flour, turmeric, cumin, black pepper, and salt.
3. 3.
   In a separate bowl, beat the eggs until well combined. Add the beaten eggs to the spinach mixture and mix until all the ingredients are evenly incorporated.
4. 4.
   Heat the olive oil in a non-stick oven-safe skillet over medium heat. Pour the spinach and egg mixture into the skillet and spread it evenly.
5. 5.
   Cook the Kuku on the stovetop for about 5 minutes, or until the edges start to set.
6. 6.
   Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the Kuku is set and golden brown on top.
7. 7.
   Remove the skillet from the oven and let the Kuku cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and discard them.
• Feta cheese — Use a good quality feta cheese for the best flavor. If you prefer a milder taste, you can use less feta cheese or opt for a milder variety.

Tips & Tricks

• For a more flavorful Kuku, you can add a pinch of dried dill or mint to the spinach mixture.
• Serve the Kuku with a dollop of Greek yogurt or a side of fresh salad for a complete meal.
• Leftover Kuku can be refrigerated and enjoyed cold or reheated gently in the oven or microwave.
• Feel free to customize the recipe by adding other vegetables such as bell peppers or mushrooms.
• If you prefer a spicier kick, you can add a pinch of red pepper flakes to the spinach mixture.

Serving advice

Serve the Kuku warm or at room temperature. Cut it into wedges and garnish with fresh herbs such as parsley or dill for an extra pop of color.

Presentation advice

To enhance the presentation, you can sprinkle some crumbled feta cheese and a pinch of paprika on top of the Kuku before serving. Serve it on a platter with a decorative border of fresh spinach leaves.