Quesado, pronounced kwee-shah-doh, is a Sephardic Jewish dish of spinach, feta cheese, parmesan and lots of dill. The same recipe can be made for appetizers by simply spreading the mixture over a 7X11 inch rectangular pan lined with parchment paper. Bake for 20-25 minutes, cool, remove from pan, peal off the parchment paper from the bottom, and cut into fingers or squares. If feta cheese is too salty or expensive for your tastes, substitute small curd cottage cheese. Greek seasoning, 1 tsp, may 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.
2 lbs fresh spinach, washed and chopped
1/2 cup Italian bread crumbs
3/4 cup feta cheese, crumbled
1 clove garlic, minced
1/2 small onion, minced
1 Tbsp fresh dill leaves, 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 or line a 9-inch square baking pan with kitchen parchment and set aside. Mix all ingredients, except parmesan cheese, in a large bowl and pack into prepared baking pan. Sprinkle parmesan cheese on top. Bake for 35 minutes, or until browned on top and a knife comes out clean. Cool and cut into serving pieces. Serve with chicken soup and tomato salad for lunch or a light supper. Great for lunchboxes too.
