Tag Archives: Brunch

Spinach-Feta-Egg Bake

Defrost 30 ounces chopped frozen spinach, and squeeze by handfuls to remove all moisture. Add the following: 3 beaten eggs, 1 cup chopped scallion, 8 ounces cottage cheese, 8 ounces crumbled feta, 2 tsp salt, 1/4 tsp pepper, 1 TBL fresh chopped dill and 4 TBL butter.

In blender jar, place 3 eggs (out of the shell, of course), 11/2 cups water, 11/2 cups flour, 1/2 tsp salt and 2 TBL oil. Process long enough to make a smooth batter. In a greased and floured 9×13-inch pan, pour half the batter, spread evenly. Drop small bits of the spinach mixture until it is evenly distributed; cover with remaining batter. Bake at 350 F 1 hour.

Cut into 24-30 pieces and serve warm. It’s also not bad served at room temperature.

Coffee Cake

Combine 41/2 cups flour, 21/4 cups brown sugar, 11/2 tsp salt, 2 tsp cinnamon and a generous 1/4 tsp nutmeg. Cut in 11/2 cups butter. Measure out 3 cups of the mixture and add 1/2 cup chopped walnuts. In the rest of the mixture, add 11/2 tsp baking soda. When mixed, stir in 11/2 cups sour cream and 3 beaten eggs. Mix until dry ingredients are moistened. Pour into greased 9×13-inch pan. Sprinkle topping mixture over batter and press down gently. Bake at 350 F for 60 to 65 minutes.