Wednesday, April 20, 2011

Spinach and Feta Frittata with Puff Pastry Topping

I love holidays for the opposite reason most people do.  I dislike buying things, so shopping for Easter baskets, candy and toys for the kids take a backseat and get little thought.  Visiting an Easter bunny is all a big joke to me.  I hate spending time on extravagant projects for the perfect centerpiece.  I loathe dying eggs and honestly, am not too fond of big family gatherings.  I love my family, just much rather enjoy them one on one than in a huge group.

So what’s there to love?  Peace.  There are no demands from the outside world.  Nobody expects me to go to meetings, rushing here and there or get anything substantial accomplished.  The phone is silent (except for happy greetings from distant family), the doorbell goes dormant, therapies and other reoccurring appointments are canceled.  I can focus on the kids, cook up a storm and maybe even gather enough treasure around the house with last season’s plastic eggs for an egg hunt.  Low key.

What are your Easter plans? 

How about serving up something special on Easter morning?  Though frittatas are like the lazy cook’s quiche, they are great for using up leftovers and a quick new way.   With puff pastry and lots of sharp cheese, this version is has quite the stage presence. 

1 tablespoon butter
1 shallot, minced
½ pound spinach
2 tablespoons fresh oregano, minced
6 eggs
1 cup feta cheese
½ cup cheddar cheese
1 teaspoon nutmeg
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon lemon zest
½ batch puff pastry, cut into 3x3 pieces

Preheat oven to 400 degrees.  In a large oven proof fry pan (12 inch cast iron), melt butter and sautee shallot.  After 1 minute wilt spinach thoroughly and add oregano.  In the meantime, whip eggs with cheeses, nutmeg, salt, pepper and lemon zest. Pour mixture over spinach, mix gently to distribute spinach evenly.  Place pastry pieces on top of eggs.  Brush with egg wash or cream and sprinkle with coarse salt if desired.  Bake for 20 minutes.
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  1. interesting idea! that's like short cut pie! (:

  2. This recipe sound delicious! I look forward to trying it.

  3. I am so with you about all the commercial Easter stuff! This sounds so yummy, Not sure how I could pull off a dairy free version though : /

  4. Looks lovely. I'm glad I'm not the only one who's a dud about holiday stuff. :)

  5. Cindy, you can do cheddar cheese, right? Sub all the cheese for cheddar, coconut oil instead of butter and phyllo dough instead of puff pastry.

  6. If you can't do cheese at all, you can make frittatas without cheese and they are still good.

    I'm with you about the holidays, I have a hard time carrying out traditions that don't make sense to me so we do things a little different around here. But I do love the time with family and doing things that are meaningful to us.

  7. Made this for dinner tonight, we love frittatas. The flavors are perfect, I left it in a little longer because my pastry wasn't looking all the way done and then the egg got a little too brown on the bottom, but that was my fault- should have just stuck with the 20 minutes! Do you cook it at all on the stove top after pouring the egg mixture in or not? That may have also been my problem...

    We will definitely be making this again, next time with your sprouted pastry recipe instead of another recipe I had been using....thanks again!

  8. I don't cook it at all on the stove top, just stir in the eggs and pop it into the oven.

    Have fun with the pastry!


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