Ispanakli Yumurta (Spinach and Eggs)

The Complete Middle East Cookbook, p. 126 (Turkey)

750 g (1 ½ lb) spinach or 1 packet frozen spinach

1 medium-sized onion, finely chopped

2 tablespoons butter

1/3 cup coarsely crumbled beyaz peynir or feta cheese

Salt

Freshly ground black pepper

4 eggs

1.    Clean spinach, removing roots and coarse stems. Wash leaves well, shake off excess water and shred. If using frozen spinach follow directions in Step 3.

2.    Gently fry onion in butter in a frying pan with lid to fit. Cook until transparent.

3.    Add shredded spinach and stir over medium heat until leaves wilt and liquid runs. Continue to cook until just enough liquid to cover base of pan remains. Frozen spinach may be placed in pan, pan covered and left on low heat. Turn spinach occasionally until thawed, combine with onions then bring to a simmer.

It smells so good!

4.    Season with salt and pepper and stir in crumbled cheese.

5.    Make 4 depressions in spinach and break in 4 eggs. Cover pan and cook over medium heat until eggs set. Serve immediately.

It's a dish with some nice winter beauty.

Note: To serve attractively was a first course, divide spinach mixture into 4 indvidual ovenproof dishes and heat in a moderate oven. Add eggs, drizzle a little melted butter over each and bake until set.

(I didn't do the ramekin thing, obviously - I just cut it in half.)

My Rating: 4/5 "I was happily surprised by the complexity of flavor to this. Each ingredient keeps its own distinct identity, but the combination of all of them is pleasant and satisfying. It's filling as well, even as a stand-alone dish. Not the most substantial thing to chew, but substantially comfortable in your tummy."