Saturday, September 7, 2013

Spanaklu Yumurta: Armenian Spinach/Egg Souffle

[On January 24, 2011, Marash Girl posted a link to her recipe for Spanaklu yumurta (Armenian Spinach & Eggs) a link leading to her posting as a guest blogger on her cousin's blog -- Unfortunately, that link is now defunct, so it is only appropriate that Marash Girl repost that recipe on her own blog, for it is a meal that no family should be without! Here goes.]

Spanaklu Yumurta, or Spinach/Egg Souffle: a meal that can be prepared for one or for many.  Traditionally served in Marash Girl's family on Christmas Eve.

For many:

Saute several yellow onions (peeled and chopped) in olive oil until slightly browned.  Add to the onions chopped, washed, dried baby spinach and stir until wilted. Set aside to cool.    Meanwhile,in a separate bowl, crack a dozen eggs.  Whip the eggs up with a wire whip and add salt, pepper, and Armenian red pepper.  Pour the eggs over the spinach and onion mixture.  Pour into greased pan and place in 450 degree preheated oven.  After 5 minutes, reduece oven to 350 degrees fahrenheit. Bake for 25 minutes longer, or until firm. (The Spanaklu will puff up and brown slightly when ready.) Cut into squares and serve.  This dish may be served as hors d'oeuvres or for lunch, hot out of the oven or cold the next day.  Delicious!

For an extra kick, add some freshly ground nutmeg to the egg mixture before baking!


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