cookingteach's Notes:
Expand1 tablespoon extra virgin olive oil Ask a question about this ingredient
6 eggs, lightly beaten Ask a question about this ingredient
1 cup crumbled Feta cheese, preferably sheep's milk Ask a question about this ingredient
1/2 cup finely grated Parmigiano Reggiano Ask a question about this ingredient
course salt and freshly ground black pepper Ask a question about this ingredient
2 pounds baby spinach, washed and dried (or 2 10oz pkgs frozen spinach, defrosted and drained) Ask a question about this ingredient
Preheat the oven to 400 degrees. Add the oil to a 9 inch square baking dish and warm it in the oven as it is preheating. It should be hot but not smoking.
Ask a question about this stepIn a large mixing bowl, combine the eggs, feta, and all but 2 tablespoons of the Parmigiano, mixing well to combine. Add a pinch of salt and a generous pinch of pepper.
Ask a question about this stepFold in the spinach, mixing well to coat it with the egg mixture.
Ask a question about this stepCarefully transfer the spinach mixture to the heated pan, pressing it gently to compress it into the pan. Sprinkle the remaining cheese over the top.
Ask a question about this stepBake the quashado until golden on top and a knife inserted into the center comes out clean, about 25 minutes. If using fresh spinach, gently press the top of the quashado once or twice while cooking to help wilt down the greens.
Ask a question about this stepCut into squares and serve warm or room temperature.
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Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
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I tried this last night--with a bag of spinach, two eggs (but jumbo), and some leftover feta and parmesan. Added a splash of 1/2&1/2. Used butter in the baking dish. I didn't push the greens down, and they wilted in just fine. The few that were sticking up became deliciously crispy. Thank you for a lovely and simple recipe that I will use all the time.