Sometimes my favorite creations end up being the random experiments using whatever’s in the refrigerator at the time. That’s how this recipe was born. I had two different dishes in mind, but discovered the eggplant I was counting on for one of them was bad inside, so I ended up with something completely different instead!
- Olive oil
- 1/2 onion, finely chopped
- 1/2 Tbsp. minced garlic
- 1 large carrot, sliced into small half-circles
- 4 medium red potatoes, chopped into cubes, 1/2 to 3/4 inches
- 3/4 cup water
- 1 bag frozen chopped spinach, thawed
- 3 eggs, beaten (could use more if you want)
- 3 Tbsp. all-purpose flour
- 3/4 cup cracker crumbs (I liked the Wheat Things Flatbread, garlic & parsley flavor)
- 1 cup milk
- Mozzarella cheese (optional)
- Large skillet
- Casserole dish (I used an 8×10, but any standard dish should work)
- Saute onion and garlic in olive oil in a large skillet.
- Add potatoes and carrots. After a couple of minutes, add about 3 oz of water. Add another 3 oz after another few minutes if needed to keep the veggies from sticking. (You want the veggies to stay moist, but you don’t need to add a lot of oil.)
- When the potatoes and carrots are soft (they don’t have to be completely cooked), remove the skillet from heat.
- Preheat the oven to 350 degrees F. Grease the casserole dish.
- Put about 1/2 the spinach in the bottom of the casserole dish. Sprinkle about 1/2 the flour on top.
- Add the potato/veggie mix as the next layer.
- Sprinkle 1/3 to 1/2 of the cracker crumbs on next.
- Spread about 1/2 the beaten eggs over this.
- Layer the remaining spinach, flour, cracker crumbs, then eggs.
- Pour milk over the whole mixture.
- Let it sit in the fridge for about 30 minutes.
- Bake at 350 degrees F for about 40 minutes.
- Remove from oven, sprinkle with cheese on top if desired, cover and bake for 10 more minutes. (Note: baking times are approximate.)
My own creation. Inspired by Baked Spinach from Joanna Wallbillich on AllRecipes.com and one or two more I’ll look up.