Go Back
+ servings
Spinach Cake Recipe @GingerandNutmeg

Spinach Cake

This recipe is adapted from David Tanis "Platter of Figs" cookbook. It is easy to make a can be reheated. A perfect recipe for lunch or a good side dish for dinner. The nutmeg takes the "eggy" taste away. This recipe is gluten-free, and with a few substitutions can also be made dairy-free.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Lunch Dish, Side Dish
Cuisine Vegetarian
Servings 8 People

Ingredients
  

  • 2 lbs Spinach leaves - or a large bag frozen and fully thawed
  • 4 medium Leeks
  • 2 Garlic Cloves
  • 2 tbsp Unsalted Butter
  • 1 tsp Freshly Ground Nutmeg
  • To taste Salt and Pepper
  • 6 large eggs
  • 2 cups milk - use rice milk to make this recipe dairy-free
  • 1/2 cup Grated Parmesan
  • 1/4 cup crumbled Feta - use goats cheese to make this recipe dairy-free

Instructions
 

  • Thoroughly clean spinach leaves, coarsely chop and set aside.
  • Dice leeks and crush the garlic bulbs
  • Melt butter in a large saute pan over medium heat
  • Add the leeks and garlic, cook until tender but do not brown about 5-8 minutes
    Leeks for Spinach Cake @GingerandNutmeg
  • Season with salt and pepper
  • Grate nutmeg over the top
  • Turn up the heat, and add the spinach in handfuls and salt as you go
  • Once you can fit it all in the pan, cover and steam until the spinach has wilted, stirring to make sure it does not stick to the pan
  • Spread cooked spinach onto a platter to cool
  • Preheat oven to 400F
  • Once the spinach has cooled, puree the spinach eggs, leeks, garlic, Parmesan and milk in batches
  • Add extra salt and pepper - the mixture should be heavily seasoned
  • Pour the batter into a buttered baking dish. Sprinkle the feta over the top
  • Bake uncovered for 35-45 minutes until firm
  • The cake is done when tested with a knife and it comes out clean
  • Serve the spinach cake at room temperature or briefly reheat before serving.
Tried this recipe?Let us know how it was!