Title: Kuku Esfinadge (Spinach Omelet)
Categories: Israel Jewish Persian Cheese
Yield: 4 To 6

1/2	lb	Spinach, well rinsed & coarsely chopped
1/4	c	-Water
2	tb	Corn oil
2	md	(1 cup) onions, chopped
1	ts	Dried savory, OR
1	tb	Fresh savory, chopped
1/2	ts	-Salt, or to taste
1/8	ts	-Pepper
4		Eggs, beaten

Spinach & eggs have been combined w/peppery savory, another herb in Persian firmament.

1. Put spinach in a pan w/water, cover, & cook over moderate heat for 5 mins to wilt. Drain, cool, & press out excess liquid firmly. Set aside.

2. Heat all but 1 ts oil in a skillet & add onions, & stir-fry over moderate heat until they turn golden, abt 3 mins. Add this to spinach in a mixing bowl. Add savory, salt, pepper, & eggs. Mix well.

3. Turn mixture into same skillet, cover, & fry over low heat for 5 mins, which should brown bottom of omelet. Turn it over, slip reserved ts oil into skillet, & return omelet to pan. Cover & fry for 3 mins more.

Serve warm, sliced like a pie. Serves 4 to 6 w/other dishes.

VARIATION: 1 10-oz pkg frozen chopped spinach may be used when fresh is not available. Thaw out completely. press out liquid, and used as directed.

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. D. Pileggi

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