• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Translators without Borders Cookbook

Recipes from around the world

  • Recipes
    • Bread
    • Breakfast
    • Cakes and bakes
    • Desserts
    • Dips
    • Festive dishes
    • Main courses
    • Salads
    • Soups
    • Side dishes
  • About
    • Acknowledgements
    • Conversions
  • Get Involved
  • TWB WEBSITE

Fritada (Spinach oven bake)

July 14, 2016 by Sophie Llewellyn Smith 1 Comment

A traditional Sephardi dish. The Sephardi Jews lived in Spain and Portugal until 1492 when they left to escape Queen Isabella’s auto da fé. Many went to Turkey, where my father’s family originated, welcomed by the Sultan. Muslims and Jews and Christians had lived happily in Spain and Portugal, under Muslim rule. Others went to Greece (Salonika had so many Jews, the city shut down on the Jewish Sabbath and festivals), Italy, southern France and all across North Africa. Some went to The Netherlands, others to the UK – Bevis Marks, in the City of London, is the oldest synagogue and is modelled on the one in Amsterdam.

 

This recipe was handed down by my paternal grandmother to my father and mother and they handed it down to us. We’ve never had a recipe, we just watched and learnt!

If you enjoy this recipe, please consider a donation to TWB.

Donate now button

Fritadas
Fritada (or Spinach oven bake)
Print Recipe
  • CourseMain courses
Servings
5-20 servings, depending on how large or small you cut the pieces and how greedy your guests are – it’s very moreish!
Servings
5-20 servings, depending on how large or small you cut the pieces and how greedy your guests are – it’s very moreish!
Fritadas
Fritada (or Spinach oven bake)
Print Recipe
  • CourseMain courses
Servings
5-20 servings, depending on how large or small you cut the pieces and how greedy your guests are – it’s very moreish!
Servings
5-20 servings, depending on how large or small you cut the pieces and how greedy your guests are – it’s very moreish!
Ingredients
  • 1 kg spinach washed and drained
  • 1/2 lb Cheddar grated
  • 1-2 eggs
  • Matzo meal medium
  • black pepper
Servings: servings, depending on how large or small you cut the pieces and how greedy your guests are – it’s very moreish!
Instructions
  1. Cook the spinach in a large saucepan until it is dark green and wilted. Drain off excess water and cut up roughly with a knife or break up with a fork.
  2. Add matzo meal, 1 egg and grated cheese. The mixture should present an even blend of yellow and green, flecked with the white matzo meal.
  3. Add pepper to taste.
  4. If mixture seems very dry, add more egg. If too wet, add more matzo meal.
  5. Line baking tray with non-stick greaseproof paper, or – easier – pour in some corn oil and spread with kitchen paper or fingers.
  6. Spoon into a shallow baking tray and press down with fork or hands so that mixture is about 1 cm thick.
  7. Sprinkle some grated cheese on top.
  8. Put in medium oven and cook until surface begins to harden (stage 2), or if for immediate consumption, until cheese is just beginning to brown – approx 20 mins (stage 1).
  9. For freezing finish at stage 1, allow to cool and put in freezer. Can be cut into squares before freezing but best left whole.
  10. Unfreeze and when defrosted, return to oven until stage 2.
Share this Recipe

Related

Filed Under: Uncategorized Tagged With: nut-free, vegetarian

Reader Interactions

Comments

  1. Ellie says

    August 8, 2016 at 10:38 am

    Hi there, thanks for the recipe – it looks and sounds delicious! However, it doesn’t seem to say how much Matzo Meal is required – do you know the quantities? Thanks

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Contributor

Pamela Mayorcas
FR and IT >EN Has translated documents for TWB since 2014

Download PDF

Untitled

​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

Donate now button

Visit the TWB website

Sign up to the TWB newsletter

Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

Cuisines

American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

Footer

Terms of use

This Cookbook is composed of recipes provided pro bono by supporters of Translators without Borders (TWB). The recipes must not be sold or otherwise used for profit.

Please read the full TERMS OF USE.

Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

Contact info

[email protected]

Copyright © 2023 · Translators Without Borders