Monday, April 22, 2013

Spinach Feta Egg Bites

spinach and feta egg bites

Spinach is more dense than broccoli and cauliflower, so these are more hearty and vegetal bites. They're good, though I might try to lighten up the texture in another version.

2 lb frozen spinach
1 cup bread crumbs
1 cup crumbled feta cheese
1 cup chopped green onions or one bunch
12 eggs 16 eggs

Tear off a piece of parchment paper somewhat larger than the baking pan, fold the paper on the upside-down pan, making a rectangle about the size of the bottom of the pan. Fit the paper to the inside of the pan, folding in the corners. Brush the bottom and sides of the parchment with olive oil.

Heat the oven to 400 degrees.

Put the two pounds of frozen spinach in a microwave-safe mixing bowl and cook according to package directions—e.g., cover the bowl with saran wrap, microwave it for four minutes, stir it up, and microwave it for another four minutes. Squeeze the spinach dry in handfuls, and pour out any liquid in the bowl.

Add the bread crumbs, feta, and green onions to the spinach and mix thoroughly with your hands.

Beat the eggs—I recommend using a rocket blender—and pour them in the mixing bowl, and mix thoroughly again with your hands.

Pour the spinach-egg mixture into the parchment-lined pan. Put the pan in the oven and bake for 20 minutes, turn the pan around, and bake for another 20 minutes. The eggs should be pretty well set when they come out of the oven.

Grab the edges of the parchment, lift the baked eggs out of the pan, and pull the parchment away from the sides. Let it cool for a bit. I figured out that you can also cut the bake into fourths lengthwise and sixths crosswise, so that four pieces makes a serving.

Let the bites cool completely if you're putting them in jars, so condensation doesn't make them soggy.

To serve, reheat in the microwave for two minutes.

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