Egyptian Pizza

By Yankee Magazine

Oct 03 2007

What Minnie Biggs says about this spinach comestible is that it “looks like green rubber-soled shoes and tastes like heaven on earth,” We leave the shoe allusion to you but certainly agree that the end result is mighty tasty and, cut up small, makes a lovely hors d’oeuvre.


Makes 16 to 20 servings.


2 packages chopped frozen spinach, thawed (fresh chopped spinach or beet greens may be substituted)
1 cup onion, finely chopped
1 cup celery, finely chopped
1/4 cup chopped fresh parsley
2 tablespoons celery seed
2 tablespoons dried basil
1 tablespoon oregano
1 tablespoon dried marjoram
2 tablespoons dried coriander
1 teaspoon ground ginger
1/3 cup chopped garlic
Salt and pepper to taste
4 to 6 eggs
1 cup grated stale blue or cheddar cheese
Sesame seeds or poppy seeds or fine bread crumbs (about 1/2 cup)


Mix spinach and chopped vegetables together with the assorted herbs and spices. Add eggs and cheese and mix well. Spread in a 9×13-1/2-inch pan. Top with sesame seeds, poppy seeds, or bread crumbs. Bake in slow oven (225 to 250 degrees F) for 4 to 5 hours. The spinach mixture will dry out and become like crackers or biscuits. Cut the pizza into squares when cool, and freeze if desired.