Greek-Style Spanach Jiben
Growing up my mother made Spanach Jiben almost every week. I can't say to which actual day of the week it was but it was always the same dinner. Cous Cous with Chickpeas or Brown Rice with Lentils and Spanach Jiben with some sour cream on the side. I can't say I blame her for making the same dish week after week. After all, the kids loved it and that was a victory in itself. However, I was only excited about this night when the Jiben was baked in a flaky, buttery pie crust. Those days are over now because I would literally eat the entire crust-not a good idea, albeit delicious*. Now that I am also the trusty dinner maker, I understand the need for Jiben. This thing is super easy to put together, healthy (depending how much cheese you put) and pretty hard to mess up (read: more cheese please).
My version of this dish is a combination of the traditional Spanach Jiben and a Spanakopita minus the puff pastry. The difference is in the FETA. Wow, I have forgotten how much I love Spinach and Feta combined. The salty, soft bite of those two together are a tried and true winning combination. My recipe is not unlike yours and all you'll be doing is adding a few ingredients and voila! Totally unexpected Spanach Jiben. This one is for the books. Let's get to cooking!
Greek-Style Spanach Jiben
1 Tsp. Extra Virgin Olive Oil
1 Tbs. Butter (optional)
1 Medium Yellow Onion, diced
1 Medium Red Onion, diced
1 16 oz. Package of Frozen Spinach
Freshly Cracked Salt and Pepper
1/2 Tsp. Grated Nutmeg
1 Tsp. Crushed Red Pepper Flakes
2-3 Eggs (depending on size)
2 Cups Mozzarella Cheese, grated
1 Cup of Feta Cheese, crumbled
Light Sour Cream or Plain Greek Yogurt (optional)
Start by heating up the Olive Oil and Butter in a Medium Saute pan. Add both diced onions. Once your onions are translucent, add the Frozen Spinach(no need to thaw). Saute spinach for about 5 minutes and than add all your spices. Meanwhile in a separate bowl combine the Eggs and Cheeses. Once your Spinach mixture is ready combine it together with the Cheese mixture and transfer it into a greased baking dish. Bake at 375 degrees for 35-45 minutes depending on your oven temperature. You can tell that it's ready when you see crisped edges all around and the cheese is bubbly and melted. Serve with a dollop of Light Sour Cream or Greek Yogurt and Enjoy!
*For an even more decadent Spanach Jiben bake in a flaky, savory pie crust.
My version of this dish is a combination of the traditional Spanach Jiben and a Spanakopita minus the puff pastry. The difference is in the FETA. Wow, I have forgotten how much I love Spinach and Feta combined. The salty, soft bite of those two together are a tried and true winning combination. My recipe is not unlike yours and all you'll be doing is adding a few ingredients and voila! Totally unexpected Spanach Jiben. This one is for the books. Let's get to cooking!
Greek-Style Spanach Jiben
1 Tsp. Extra Virgin Olive Oil
1 Tbs. Butter (optional)
1 Medium Yellow Onion, diced
1 Medium Red Onion, diced
1 16 oz. Package of Frozen Spinach
Freshly Cracked Salt and Pepper
1/2 Tsp. Grated Nutmeg
1 Tsp. Crushed Red Pepper Flakes
2-3 Eggs (depending on size)
2 Cups Mozzarella Cheese, grated
1 Cup of Feta Cheese, crumbled
Light Sour Cream or Plain Greek Yogurt (optional)
Start by heating up the Olive Oil and Butter in a Medium Saute pan. Add both diced onions. Once your onions are translucent, add the Frozen Spinach(no need to thaw). Saute spinach for about 5 minutes and than add all your spices. Meanwhile in a separate bowl combine the Eggs and Cheeses. Once your Spinach mixture is ready combine it together with the Cheese mixture and transfer it into a greased baking dish. Bake at 375 degrees for 35-45 minutes depending on your oven temperature. You can tell that it's ready when you see crisped edges all around and the cheese is bubbly and melted. Serve with a dollop of Light Sour Cream or Greek Yogurt and Enjoy!
*For an even more decadent Spanach Jiben bake in a flaky, savory pie crust.
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