Uncle gary's spinach & garlic \"frittata\"

1 pie

Ingredients

Quantity Ingredient
2 Garlic bulbs; peeled & minced
¼ cup Olive oil
2 Eggs; slightly beaten
½ cup Bread crumbs, fresh
From: Carla Carter
½ cup Romano; grated
¼ cup Parmesan; grated
50 ounces Spinach, frozen; cooked 3/4 of the way
1 teaspoon Pepper

Directions

Cool the cooked spinach - then place it in the center of a clean towel. Twist the towel to drain ALL the water. This is so very important. Next, remove the spinach from the towel, place on a cutting board and chop up well. Move the chopped spinach to a big bowl, add the minced garlic, eggs, oil, both cheeses, pepper, and mix with your hands. Then add the bread crumbs and complete mixing.

In the meantime, heat your oven to 425. Grease an 8 or 9" cake tin and coat it lightly with olive oil.

Place the spinach mixture in the cake tin - pat it down to remove all the air bubbles. We also want to compact this dish. (Use a butter knife - smooth it out evenly) Bake 40 minutes at 425. Remove. Cut around edges.

When cooled, remove it from the cake tin and place it on several layers of absorbent towels for about 20 minutes. Flip it over and repeat. Finally, place it on a dinner plate, let cool completely to room temperature.

<Carla.Carter@...> Submitted By SAM WARING On 10-11-95

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