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Spinach Mushroom Casserole (Fritada de Espinaca)
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This dish can be served as an entree for Passover and is good either warm or at room temperature.

Serves: 4-6

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Sephardic Dairy Entree

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8 oz. frozen chopped leaf spinach, thawed
3 spring onions, finely sliced
1 oz butter or margarine
4 oz. Mushrooms, finely sliced
3 eggs
5 oz. cream cheese
6 oz. grated cheddar cheese (reserve 3 tbl. for topping)
1 tsp salt
1 tsp black pepper, freshly ground
1 tbl chopped parsley


  1. Put spinach in a sieve and press out as much moisture as possible.
  2. Saute onions in butter until soft and golden (about 5-7 minutes). Add the mushrooms and cook until softened (about 5 minutes more).
  3. Add the spinach and continue to saute, stirring often, until liquid is gone (about 2-3 minutes).
  4. Whisk the eggs in a small bowl.
  5. Put the cream cheese in a large bowl and stir in the grated cheese.
  6. Whisk the eggs in a small bowl and add the eggs, sauteed vegetables and seasonings to the cream cheese.
  7. Pour the mixture into a buttered 13x9 inch baking dish and spread evenly. Top with reserved cheddar cheese.
  8. Bake for 30 minutes at 375F, or until firm to the touch and golden brown.

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