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Almondrote has all the old-world flavors of Sephardic cuisine. Originating in Spain and traveling to Portugal and Turkey, this recipe dates back to pre-Inquisition times. Made with eggplant, zucchini or spinach, sautéed onions and most importantly—deliciously melted mozzarella and Parmesan cheese, it’s the perfect side for a weeknight meal or a weekend gathering with friends. The contrast of creamy goodness and cheesy pull is simply irresistible. Many cooks use feta or Manchego cheeses—any creamy and hard cheese combo will work. Bread crumbs or matzah meal can also be added. Creamy and delicious, this is a must-try recipe.
4 tablespoons Gefen Olive Oil, divided
1 medium onion, finely chopped
1 pound fresh baby spinach
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
2 eggs, beaten
2 tablespoons heavy cream
1/4 cup Manischewitz Matzo Meal (optional)
Preheat oven to 350 degrees Fahrenheit.
In a large pan, warm two tablespoons oil over medium heat. Add onions and sauté until they are golden brown. Set aside.
Add remaining oil and sauté spinach in small bunches until wilted. Place spinach in a colander and set aside.
In a large bowl, combine the cheeses, eggs, cream, onions, drained spinach, and matzo meal if using. Add salt and pepper and a pinch of cayenne pepper (optional).
Pour spinach mixture into an oven-safe baking dish.
Top with additional mozzarella cheese.
Bake for 30 minutes until the top of the soufflé is golden and bubbly.
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