Judeo-Greek spinach souffle

Quajado: Judeo-Greek spinach souffle

'Cooking for the King' by Renee Rousso
Renee Rousso

A favorite of our Rhodesli family. Quajado is between a quiche and a kugel, but you really have to try it to understand.

Type: Dairy Level: Not mentioned


  • 1 (36 ounce) bag frozen chopped spinach, thawed
  • 12 eggs
  • 1 cup grated Romano cheese
  • ½ cup instant potato flakes
  • 1 cup cottage cheese
  • 1 cup feta cheese, drained and crumbled
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil

Preparation Time & Instructions

1. Preheat oven to 400º. Spray a 9”x13” inch baking dish with cooking spray or grease well. Drain spinach and squeeze out as much water as you can.

2. Place spinach in a medium sized mixing bowl. Work spinach with your hands or use forks to fluff and separate. Add eggs, Romano cheese, potato flakes, cottage cheese, feta cheese, salt and oil and mix well.

3. Pour spinach mixture into prepared pan.  Bake uncovered for 25-35 minutes or until quajado is set and the top begins to brown. Cool at least 10 minutes before cutting into squares.

Serving Instructions:

Serve warm or cold.

PREPARE AHEAD: Keeps covered in the refrigerator for up to 5 days. Can freeze up to 3 months.

Active time: 15 minutes
Total time: 1 hour