Recipe - Eydie Gormes Spinach Frittata

1/3 cup Salad oil
1 cup Matzoh meal
2 pack Frozen chopped spinach;
thawed/10 One half oz. ea
8 ounce Pot cheese or large curd
cream style; cottage cheese
6 lg Eggs
One fourth cup Freshly grated Parmesan or
Romano cheese
1 One half teaspoon Salt
Freshly ground black pepper;
about 1/16 tsp.
1 cup Feta cheese; crumbled
Plain yogurt

Oil an 8x12x2" pan generously with some of the oil; sprinkle matzoh meal
evenly over the bottom of the pan. Squeeze excess water from frozen thawed
spinach and place in mixing bowl with pot cheese. In separate bowl, beat 5
eggs until lemon colored; stir into spinachcheese mixture. Add parmesan
cheese, remaining oil, salt and pepper. Stir lightly to blend. Pour over
matzoh crust, distributing evenly throughout. Add feta cheese to
spinachegg layer, distributing evenly. Beat remaining egg until light;
pour in a thin stream over the entire surface, forming top custard crust.
Bake in preheated 425 F. oven, cooking about 30 minutres, or until top is
golden brown and filling is puffy. Remove from oven, cut in squares. Serve
at once with side dish of chilled yogurt. MC formatting by
bobbi744@sojourn.com

Serving Ideas : Serve with mixed green salad.

NOTES : This original Gorme creation is similar to an Italin frittata and a
Turkish bokek.
Recipe by: Celebrity Cookbook by Johna Blinn '81

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 19, 1998