Shared by Lottie Bildirici
Shared by Lottie Bildirici
Jibon (Spinach and Cheese Casserole)
Yield: 6-8 servingsTime: 1 h and 30 min
Jibon (Spinach and Cheese Casserole)
Yield: 6-8 servingsTime: 1 h and 30 minFamily Journey
Aleppo, Syria
New York City
This recipe was shared by Lottie Bildirici. Read more about her family in "In This Syrian Community, There’s Always Mujadara on Thursdays" and try her recipes for mujadara (rice with lentils and fried onions) and cauliflower mujadara (cauliflower and lentils).
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 cups or 20 ounces fresh spinach or frozen spinach, defrosted and chopped
- 4 eggs, beaten
- 1 cup cottage cheese
- 1 ½ cups muenster cheese, shredded
- 1 teaspoon salt
Preparation
Step 1
Preheat the oven to 350 degrees.
Step 2
Heat 3 tablespoons of oil in a deep saute pan over a medium flame. Add the onion and stir until transparent, about 5-7 minutes.
Step 3
Add the frozen spinach to the pan, cover and cook until spinach is soft, about 8-10 minutes. Remove from heat and cool for 10 minutes.
Step 4
Strain all water from spinach and onion mix. Set aside in a large bowl.
Step 5
Mix the eggs, cottage cheese, shredded muenster and salt into the spinach mixture. Make sure that everything is distributed evenly.
Step 6
Transfer to a greased 9” pie plate and bake for about 50-60 minutes or until the top is golden brown and set.
Step 7
Serve warm with yogurt mixed with diced cucumbers and mint.
