My last post was the leek fritters, a classic for the Passover Seder, this gluten-free, vegetarian spinach gratin is usually made for the desayuno (breakfast), snacks and enjoyed both during Pesach and some families, including mine, make it year round. There are two kinds, one with matzoh and one without. Last year I posted the spinach and matzoh pie but since I make this gluten-free one more often, I thought I would share this one too.
It’s easy to make, tastes great and the best part is that it can be made ahead of time. Either make the gratin and refrigerate it for up to two days before baking or make it a week or two weeks before you are planning on serving, wrap it tightly and freeze. Let the frozen gratin thaw in the fridge overnight before baking, the taste and texture will not be affected by freezing.
- 2 lb. fresh baby spinach
- 1 tbsp extra-virgin olive oil
- 1 medium onion, finely diced
- 4 eggs, lightly beaten
- 1 cup fresh ricotta, goat’s cheese or feta
- ¼ grated parmesan cheese
- Sea salt and freshly ground black pepper
- Freshly grated nutmeg
- Oil to grease the baking dish
- Grated cheese such as cheddar, kasseri or gruyere
Preheat the oven to 375F. Wash the spinach and put in a very large pot with a few tablespoons of water, cover with a lid and let it steam, transfer to a colander and let it cool. Once the spinach is cool enough to handle, squeeze as much liquid as you can.
Heat the olive oil in a pan over medium high heat and sauté the onion until soft and takes on a light colour, turn off the heat and let it cool.
In a large bowl, combine the spinach, eggs and cheeses, season with salt, pepper and nutmeg, transfer the mixture to a baking dish and top with the cheese. Bake until the cheese has melted and looks golden. Serve hot, warm or at room temperature.