Augusta (Bortolotto) Quagliotto, Fiume Veneto, Pordenone
(Yield: 4 servings)
1½ pounds fresh spinach
(chopped rough)
4 eggs (beaten)
1 onion (diced)
½ cup butter (melted)
½ cup grated Parmesan cheese
¼ teaspoon pepper
¼ teaspoon garlic powder
½ teaspoon Italian seasoning
1. In large saucepan of salted boiling water, cook spinach until wilted (approx. 5 minutes). Drain and run cold water over spinach to cool it and stop cooking process. Once cooled, squeeze out as much liquid as possible and give spinach another rough chop.
2.Combine spinach and eggs in bowl and mix thoroughly. Add remaining ingredients and mix again.
3.Grease an oven baking dish and sprinkle some Parmesan cheese over dish. Add spinach mixture and sprinkle more cheese on the top.
4.Bake in oven preheated to 350°F for approx. 35 to 40 minutes. Remove from oven and allow to sit for 10 minutes before serving.
Serve warm or at room temperature.