0 (0)

Categories: Mains, Vegetarian

Spinach and Pasta Souffle (Quajado de Espinaca)

A very old Rhodesli Sephardic woman once told Joseph Benon he had the gift of sabor. According to the ancient lore of the Spanish Jews, this means he was born with the flavor of Sephardic food in his mouth. "You ... Read more

Total time: 45 minutes | Serves 8
Note: Recipe courtesy of Kaye Israel, as taught in the cooking class at Sephardic Temple Tifereth Israel in Westwood sponsored by the Sephardic Women's Division of the Jewish Federation United Jewish Fund.
  • 1 (16-ounce) bag frozen spinach, chopped
  • 1/2 cup cooked elbow macaroni
  • 5 eggs
  • 1 cup grated Parmesan or Romano cheese
  • 1/2 cup cottage cheese
  • 1/2 teaspoon salt

Step 1Heat the oven to 350 de- grees. Grease a 2 1/2-quart baking dish.

Step 2Combine the spinach, macaroni, eggs, Parmesan, cottage cheese and salt. Place in the baking dish.

Step 3Bake until the edges brown, about 40 minutes.

Each of 8 servings:
141 calories; 511 mg sodium; 141 mg cholesterol; 8 grams fat; 4 grams saturated fat; 6 grams carbohydrates; 13 grams protein; 1.47 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Rice with toasted noodles (reshteh polow) served with lamb
Braised sea bass with black olive vinaigrette
Creamy broccoli and wild rice soup
Roasted turkey