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Author Notes: I love Greek spanakopita or spinach banitsa as they call it in Bulgaria. Spinach and feta laced with dill and wrapped in layers of phyllo is to die for! But it is a time consuming venture and takes patience. This pudding is a quick and easy way to satisfy my craving. - inpatskitchen
Makes about 6 servings
- 1 medium leek, white and light green parts, sliced lengthwise and then sliced crosswise (about 1 cup)
- 2 tablespoons butter
- 3 eggs
- 1 1/2 cups half and half
- 1 cup large curd cottage cheese, drained in a colander
- 3/4 cup plus 2 tablespoons crumbled feta cheese
- 2 teaspoons dried dill weed
- 1/2 teaspoon black pepper
- One 9 ounce package of frozen chopped spinach, thawed and squeezed dry
- 5 cups stale white bread cubes (Italian or French bread)
- 1 large Roma tomato, thinly sliced
- A well buttered 10 inch shallow casserole or baking dish (or similar size)
- In a medium saute pan, saute the leek in the butter until just soft.
- In a large mixing bowl whisk the eggs and half and half together and then stir in the cottage cheese, 3/4 cup of the feta, the dill weed and black pepper.
- Stir in the spinach and sauteed leek and then gently fold in the bread cubes, pressing down a bit to absorb the liquid.
- Place the mixture in the buttered baking dish, cover and let rest in the fridge for about an hour.
- Bake the pudding in a 350F oven for 20 minutes. Remove from the oven and place the tomato slices around the edges, sprinkle with the 2 tablespoons feta and return to the oven for 30 to 40 more minutes until the pudding becomes just slightly crusty around the edges. Let rest a few minutes before serving
- This recipe was entered in the contest for Your Best Stale Bread
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