Jewish Cookbook > Main Courses > Renée Touríel Kaplan and Daniel R. Kaplan's Spinach Frittata

Renée Amado Touríel and Daniel R. Kaplan have been committed to serving the 92Y community for over half a century. Dan has been a member of the 92Y Board of Directors for more than forty years and was its President from 1991 through 1994.

Through the years, the Kaplans have helped keep our institution—as well as our patrons—strong and healthy. Renée's Spinach Frittata (a legacy of her Sephardic heritage passed down from her Amado family) is a nourishing and delicious brunch dish.

 
  • 2 thawed packages frozen chopped spinach
  • 1 package farmer cheese
  • 4 medium potatoes
  • 1/2 pound feta cheese, crumbled
  • 4 tablespoons grated
  • Parmesan & Romano cheese
  • 6 eggs
  • handful salt

Boil and mash potatoes. Add thawed spinach, farmer cheese, feta, Parmesan and salt. Mix. Beat eggs well and add to mixture. Oil bottom and sides of an 8 x 12-inch pan or casserole dish. Add mixture and bake in a preheated oven at 375 degrees for 45 minutes or until done.