This recipe is retro-amazing and was something my mom always made during dinner parties. There is something that feels so decadent about glugging almost a cup of olive oil into a recipe. The result is something everyone will enjoy. Serve it cold or room temperature. 

Serves 6 to 8 for appetizer portions

1½ packages frozen chopped spinach
5 large eggs
¾ cup olive oil
1 tablespoon dried parsley
2 cloves garlic, crushed
¾ teaspoon Italian seasoning
½ teaspoon pepper
¾ teaspoon salt
1 onion, finely chopped
1 cup bread crumbs
¾ cup grated parmesan cheese (plus additional ¼ cup for finishing)
For dusting: ¼ cup grated parmesan cheese and paprika (smoked or unsmoked) 

  1. Preheat your oven to 325°F.
  2. Cook spinach and drain very well. Set aside and let cool for ten minutes. 
  3. In a large bowl, whisk eggs. 
  4. Add spinach and remaining ingredients to the eggs and mix together until incorporated. 
  5. Gently press mixture into a lightly greased 8” by 12” baking dish. 
  6. Bake for 40 minutes. 
  7. Remove from the oven and drain excess oil, if any. 
  8. Sprinkle with ¼ cup parmesan cheese and paprika. 
  9. Allow to come to room temperature and refrigerate for one hour minimum. 
  10. Slice into squares (or rectangles) and serve cold or room temperature. 

Recipe shared by Nicole Howes (Trevor’s mom) (Noranda, Quebec).