Title: Fritada De Spinaka (Baked Spinach & Cheese)
Categories: Jewish Israel Turkey Cheese
Yield: 6 Servings

1	lb	Fresh spinach, leaves only, well rinsed, & chopped fine
1/2	lb	Farmer cheese
1/4	lb	Feta cheese
2		Eggs, beaten
1/4	ts	Salt
1/8	ts	Pepper
1	tb	Corn oil
1	tb	Kashkaval cheese, grated

"Fritada" is a Ladino term that the dictionary translates as "a dish of fried food." It might have been fried in earlier days when the average Turkish home did not have an oven, but now, of course, the fritada is baked and served cold as a summer dish.

1. Mix spinach, farmer and feta cheeses, eggs, salt, and pepper together. Pour oil into a skillet and smooth over the surface. Sprinkle with kashkaval cheese. Bake in a preheated 350F oven for 30 minutes, or until the top is brown. Cool well and cut into generous squares.

Serve at room temperature. Serves 6 with salads and bread.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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