About the Recipe
Inspired by our popular Sephardic spinach and feta bake quajado that we have made for centuries, I have recreated the recipe to individual mini crustless-like quiches.
These easy to make, vegetarian bakes are satisfying and gluten free with a Greek twist. They are packed with the flavours we love from Rhodes Island – shredded spinach, a mixture of Greek sharp and creamy cheese, scallions and fresh herbs combined with mashed potato and eggs.
These petite bakes are just ideal for brunch or as a light meal or simply reheated for hungry kids staying at home. Enjoy, buen provecho!
500g (1lb 2oz) spinach (Swiss chard), washed and dried well, stalks removed and finely shredded
500g (1lb 2oz) potatoes, unpeeled 3 to 4 scallions (spring onion) chopped 1⁄2 cup chopped flat-leaf parsley 1⁄4 cup fresh dill, chopped 1 cup quality feta, crumbled
2 tbsp ricotta or similar cheese, crumbled 11⁄2 cups grated kashkaval or similar hard cheese
salt and freshly ground black pepper 7 eggs, lightly beaten.
To combine with mashed potato: 2 eggs, lightly beaten 1⁄2 cup kashkaval cheese
1 tbsp milk or cream
For the topping: half a cup grated kashkaval cheese or similar hard cheese
2 tbsp unsalted butter, diced
Put the potatoes in a pan with enough cold salted water to just cover. Bring to a boil. Cover, reduce the heat and simmer for 30-40 minutes or until tender when pierced with a knife. Drain and whilst still hot (using a fork to hold the potato steady and tongs to peel off the skin), peel and return to the pan for about one minute to dry off excess moisture. Put the potato through a potato ricer.
Preheat the oven to 180°C (350°F). Grease muffin tins with melted butter and heat the greased tin in the oven for 5 minutes.
In a very large bowl, and using your hands, mix the spinach, two-thirds of of the mashed potato, scallions, parsley, dill, the crumbled feta and ricotta cheeses and 11⁄2 cups grated hard cheese, salt and pepper. When evenly incorporated add the seven beaten eggs.
In another bowl combine the remaining third of the mashed potato with two beaten eggs; 1⁄2 cup kashkaval cheese and the milk. Season with salt and pepper. Mix well.
Spoon equal amounts of the spinach and potato mixture into the greased muffin tins. With your fingers scoop out a hollow in the spinach mixture and fill with teaspoonful of the potato and cheese mixture, forming small mounds. Sprinkle the mini quiches with cheese and dot with small knobs of butter.
Bake for 30 minutes or until the top is crusty and golden brown. Run a knife around the edge of each pie and place on a serving platter.