This recipe is adapted from David Tanis "Platter of Figs" cookbook. It is easy to make a can be reheated. A perfect recipe for lunch or a good side dish for dinner. The nutmeg takes the "eggy" taste away. Note: if using frozen spinach then thaw completely or partially first, cook until almost dry Note: This recipe is gluten-free but not dairy free, you can try with rice milk and goat cheese as well.
Ingredients
2 Pounds Spinach leaves or a large bag frozen and thawed
4 Medium Leeks
2 Cloves Garlic
2 Tablespoons Unsalted Butter
1 Teaspoon Freshly Ground Nutmeg
To Taste Salt and Pepper
6 Large Eggs
2 Cups Milk
½ Cup grated Parmesan
¼ Cup crumbled Feta
Instructions
Thoroughly clean spinach leaves
Coarsely chop and set aside
Dice leeks and crush the garlic bulbs
Melt butter in a large saute pan over medium heat
Add the leeks and garlic, cook until tender but do not brown (5-8min)
Season with salt and pepper
Grate nutmeg over the top
Turn up the heat
Add the spinach in handfuls and salt as you go
Once you can fit it all in the pan
Cover and steam until the spinach has wilted, stirring to make sure it does not stick to the pan
Spread cooked spinach onto a platter to cool
Preheat oven to 400F
Once the spinach has cooled
Puree spinach, eggs, leeks, garlic, Parmesan and milk in batches
Add extra salt, pepper the mixture should be heavily seasoned
Pour batter into a buttered baking dish
Sprinkle the feta over the top
Bake uncovered in the oven for 35-45 minutes until firm
The cake is done when tested with a knife and it comes out clean
Serve the pie at room temp for or briefly reheat
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2016/02/a-recipe-to-eat-your-spinach