Baked Trahana with Spinach
Trahana is tiny crumbled sun-dried pasta from Greece. If you can’t find itm use tiny Italian pasta such as acini di pep or pastina, or you can use orzo.
Nutrition for 8 servings; about 354 cal, 19g prot, 20 g total fat (9 g sat fat) 27 g carb, 4 g fibre, 132 mg chol, 510 mg sodium, 747 mg potassium. % RDI 44% calcium, 42% iron, 140% vit A, 22% vit C, 112% folate.
- 3 bunches spinach (12 to 14 oz/375 to 400 g each)
- 1 cup sweet trahana or orzo
- 2 tbsp. olive oil
- 1 onion chopped
- 1 leek (white and light green parts only), chopped
- 1/4 tsp each salt and pepper
- 4 eggs
- 1 ` 1/2 cup milk
- 60 z/175 g feta cheese crumbled (about 1 1/4 cups)
- 1 1/4 cups shred Kefalograviera, kefalotyri, Kasseri or Kashkaval cheese, or 1 cup Swiss-type cheese and 1/4 cup Romano cheese
- 1/3 cup chopped fresh dill (optional)
Blanch and drain spinach, lightly squeezing out excess moisture; shop finely. Boil trahana or orzo according to package instructions until al dente. Drain; rinse under cold water and drain again.
Heat oil in skillet over medium heat; fry onion, leek, salt and pepper until soft about 8 minutes. Scrape into a large bowl; beat in eggs and milk. Add spinach trahana or orzo, feta,“K” cheese and dill (if using). Scrape into an oiled 12 cup casserole dish. Bake in 375o oven until set and golden on top, about 40 minutes. If set and not golden, broil for 2 to 3 minutes. Makes 6 or 8 servings.