Ronnie's Notes
Tell me Shavuot is coming and my first thought is cheesecake.
Of course. Cheesecake the dish most associated with the holiday. I love it. Make all kinds. Some plain. Some spiced. Some covered with fruit. Some with chocolate.
Instructions
Like in this kugel, which is a wonder all by itself.
But also good with salad, other dairy dishes or served with sunnyside eggs on top.
Perfect dish for the holiday. 4 medium Yukon Gold potatoes (about 1-1/2 pounds) 8-10 ounces fresh spinach 2 tablespoons olive oil 1 medium onion, chopped 1 cup crumbled feta cheese 2 tablespoons chopped fresh dill 6 large eggs 5 tablespoons melted butter salt and freshly ground black pepper to taste 3/4 cup panko crumbs 2-3 tablespoons grated Parmesan cheese Preheat the oven to 375 degrees.
Lightly grease a 2-quart baking dish.
Peel the potatoes, cut them into chunks and boil them in lightly salted water for or until tender.
Let cool and chop into small pieces.
Place the potatoes in a bowl.
While the potatoes are cooking, wash and dry the spinach and chop it coarsely.
Heat 2 tablespoons olive oil in a sauté pan over medium heat.
Add the onion and cook for or until softened.
Add the spinach and cook for or until wilted (if there is liquid in the pan, raise the heat and cook until it evaporates, or drain using a strainer).
Add the spinach mixture, the feta cheese and dill to the potatoes and mix gently to distribute the ingredients evenly.
Beat the eggs in a large bowl.
Mix in 3 tablespoons of the melted butter and pour over the potato mixture.
Sprinkle with salt and pepper.
Gently mix the ingredients.
Place the mixture inside the greased baking dish.
In a small bowl, mix the panko, the remaining 2 tablespoons melted butter and the Parmesan cheese and sprinkle over the ingredients.
Bake for or until hot and crispy.