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Eydie's Recipes
Eydie Gorme's Spinach Fritda

1/3 cup salad oil
1 cup matzoh meal
Two 10 1/2-oz. packages frozen chopped spinach, thawed
8 ozs. pot cheese (or large curd, cream-style cottage)
6 large eggs
1/4 cup freshly grated Parmesan (or Romano) cheese
1 1/2 tsps. salt
1/16 tsp. freshly ground pepper
1 cup crumbled feta cheese
plain yogurt

1. Oil 8x12x2-inch layer pan generously with some of the oil; sprinkle matzoh meal evenly over the bottom of the pan.
2. Squeeze excess water from frozen thawed spinach, place in mixing bowl with pot (or cottage) cheese. In separate bowl, beat 5 eggs until lemon colored, stir into spinach-cheese mixture. Add Parmesan (or Romano) cheese, remaining vegetable oil, salt and pepper. Stir lightly to blend. Pour over matzoh crust distributing evenly throughout.
3. Add feta cheeze to spinach-egg layer, distributing evenly. Beat remaining egg until light, pour in a thin stream over the entire surface forming top custard crust.
4. Bake in preheated 425 degree F. oven, cooking about 30 minutes or until top is golden brown and filling is puffy. Remove from oven, cut in squares, remove from pan with spatula. Serve at once with side dish of chilled yogurt for luncheon or supper. Serve with mixed green salad. Serves 4.
You may not be able to sing like Eydie - and who can? - but you'll have a chance to cook like her, using these Gorme-tested gourmet recipes, which "even Steve calls 'quite incredibly unique.'"
Derev (Armenian) or Yaprak (Turkish)
Eydie contributed this recipe to a 1960's celebrity cookbook.

Cute stems off grape leaves and wash in water to remove salt. (This process is used only if you use canned leaves. For fresh leaves, soak in boiling water until limp.)

Mix the following ingredients until well blended:

1 lb. ground lamb or beef, not too lean
1 onion chopped fine
1/4 cup washed rice
small can tomatoes
few sprigs parsley, chopped
little mint, dried or fresh
pinch of ground allspice
salt and pepper to taste

Roll leaves as follows: Spread right side of grape leaves on work table, with stem end towards you. Place a spoonful of filling (depending on size of leaf) near stem end, and fold ends of leaves towards center, rolling in the shape of a cigarette.

Arrange stuffed rolls in a pan, side by side. Cover with water, adding a teaspoon of lemon juice, and bring to a boil. Simmer on low heat for forty minutes.