• 1/3 cup olive oil
  • 1 large onions, thinly sliced
  • 2 bunches spinach, cut into ribbons and thoroughly dried ( 1 pound)
  • 1 1/2 cups ricotta cheese
  • 4 eggs
  • 1 cup feta cheese, crumbled
  • 1 tablespoon dried oregano
  • salt and pepper, to taste

About This Recipe

“We’ve got a new local dairy (in such a small country, local also means national), that makes some of the best cheeses (and soy milk and soy puddings). This recipe really showcases their ricotta and feta cheeses. This is a great vegetarian dish to serve, we usually have some kind of variation after the Yom Kippur fast day. I also like to add some za’atar in with the oregano.”


  1. Preheat the oven to 375 degrees F.
  2. Heat the oil in a heavy pot over high heat.
  3. Add the onion and saute until translucent, about 3 minutes.
  4. Add the spinach in batches, if necessary, and saute until the ribbons are just wilted.
  5. Lightly beat the ricotta and the eggs together in a bowl.
  6. Add the spinach mixture, feta, oregano and salt and pepper.
  7. Mix thoroughly.
  8. Pour the batter into a greased 9 x 13 inch pan.
  9. Bake for about 40 minutes, until the top is lightly browned.
  10. Serve warm or at room temperature.
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