This is one of those recipes my Mom made frequently. We often had quajado with chicken soup on cold wintry nights or for an after school snack. Mom always served this as a nibble at card parties and she was lucky to have any left for the family…everyone loved this dish.
Quajado, pronounced kwah-shah-doh, is a Sephardic Jewish dish of spinach, feta cheese, garlic, onion, Parmesan cheese and lots of dill. Make it in a pie plate, or muffin cups for easy to wrap and pack in lunchboxes. The flavors are Mediterranean with a moist spongy center topped with crunchy browned Parmesan cheese. The same recipe can be made for appetizers by simply spreading the mixture over a 7X11 inch rectangular pan lined with parchment paper. Bake as directed below and cut into fingers or squares.
If feta cheese is too salty or expensive for your tastes, substitute small curd cottage cheese, queso blanco crumbled or homemade ricotta cheese. I used homemade queso blanco for the one shown here. Greek seasoning, 1 tsp, can be be used in place of pepper, dill, onion and garlic. If using frozen spinach, thaw two 12-oz packages and squeeze dry before combining with other ingredients. This is super easy and your family and guests will rave.
- 2 lbs fresh spinach, washed and chopped
- 1/2 cup bread crumbs (homemade)
- 3/4 cup feta cheese, crumbled (queso blanco, cottage cheese or ricotta with 1 tsp salt)
- 1 clove garlic, minced
- 1/2 small onion, minced
- 1 Tbsp fresh dill leaves, chopped
- 3 leaves fresh basil, 3 sprigs parsley, 3 sprigs oregano chopped
- 1/2 tsp fresh ground black pepper
- 4 eggs, slightly beaten
- 1/4 cup milk
- 1/2 cup grated Parmesan cheese
- Preheat oven to 400 F. Butter a quiche pan, muffin pan or line a 9-inch square baking pan with kitchen parchment and set aside.
- Heat a non-stick skillet over medium high heat. Add fresh spinach, onion and garlic and stir-fry for 3 minutes. Remove to a cutting board and coarsely chop.
- Mix all ingredients, except Parmesan cheese, in a large bowl and then pack into prepared baking pan. Sprinkle Parmesan cheese on top.
- Bake for 25 minutes, or until browned on top and a knife comes out clean. Cool, remove parchment paper from bottom and cut into serving pieces.
- Serve with chicken soup and tomato salad for lunch or a light supper. Great for Sunday brunch and lunchboxes too.