Title: Sfongo (Baked Spinach & Potato Casserole)
Categories: Jewish Israel Turkey Vegetable
Yield: 6 Servings

2	lb	Potatoes, peeled & quartered
		Water
3	tb	Milk
1 1/2	c	Kashkaval cheese, grated
1/2	ts	Salt, or to taste
6		Eggs, beaten
3	lb	Spinach, well rinsed w/cold water and well drained
		Corn oil

Vegetarian in character and assembled in the Jewish fashion, this simple yet attractive casserole is a specialty of the city of Izmir. It is difficult to trace the meaning of the word "sfongo" since the women of the city, who are the cooks, are not concerned with such trifles. It is probably one of the ancient recipes brought from Spain in 1492.

1. Cook the potatoes in water until soft. Drain. Mash with the milk, 1-1/4 cups cheese, the salt, and eggs. Mix well and set aside.

2. Chop the spinach rather fine. Mix it with half of the potato mixture. Oil a baking dish; pour in the spinach/potato mixture. Smooth over the surface. Make 6 equidistant depressions in the mixture. Fill each hole with the remaining potato mixture and sprinkle the remaining 1/4 cup of cheese over all. Bake in a preheated 350 degrees F oven for 1/2 hour, or until the top has browned.

Serve warm with other dairy dishes and yoghurt as a side dish. Serves 6.

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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