Spinach Fritada

Fritada is a beloved Sephardic egg dish, somewhere between a frittata and a savory kugel, and this spinach version is a staple at Jewish holiday tables.

Fifteen eggs get beaten with two pounds of frozen spinach, cottage cheese, grated white cheddar, and soaked farval (matzo farfel), then baked until set and golden.

The result is dense, cheesy, and rich, holding together firmly enough to cut into neat squares for appetizers or larger portions as a vegetable side.

It’s Kosher for Passover and feeds a crowd of 20 from a single pan.

Chef Tips

• Thaw the spinach overnight in a colander and squeeze out every last drop of water. This much spinach holds a shocking amount of liquid.
• Soak the farval until soft, then drain it well. Soggy farval adds too much moisture and the fritada won’t set properly.
• Beat the eggs thoroughly before mixing everything together. Well-beaten eggs create a more even, cohesive texture throughout.
• Let it cool slightly before cutting. Hot fritada crumbles; warm fritada slices cleanly into perfect squares.