These Puffed-Up Greens are so proud of themselves. And rightly so! They’re all dressed up, coated in a sourdough bread crumb and Parmesan topping that belies the sumptuous greens hidden inside. Easy enough for a weeknight, but you can take it for a turn at a dinner party too. And you should!
Why be humble? I’m pleased that there is no cream cheese in this recipe – you won’t miss it. The feta, eggs, and herbs meld into an unexpected creaminess. It delights me that I just made these crunchy, creamy Puffed-Up Greens with our own spinach, our own arugula, and our own dill. Local eggs. Breadcrumbs made from our own sourdough loaves. And of course the best feta I can find. I’m puffed up too!
Puffed-Up Greens
Equipment
- 2-quart baking dish
Ingredients
- 10 ounces spinach
- 10 ounces arugula (or other tender greens, such as mustard or beet greens)
- 4 scallions
- 2 ounces mozzarella cheese
- 4 ounces feta
- 2 eggs
- fresh dill
- 1/2 cup sourdough bread crumbs, divided (see note)
- 1/4 cup grated Parmesan cheese
- 2 T butter
Instructions
- Preheat the oven and prepare the veg – Preheat the oven to 400℉, convection bake setting. Clean and chop the spinach and the arugula. Blanch in boiling water for 3 minutes, then pull out and rinse under cold water to stop the cooking. Drain and set aside. Chop the scallions (white and green parts). Chop the dill.
- Make the filling – Lightly beat the eggs. Mix the chopped scallions, mozzarella cheese, feta, eggs and fresh dill together in a bowl. Fold in the blanched greens.
- Prep and fill the baking dish – Butter the bottom and sides of your baking dish and dust with a light coating of bread crumbs. Pour the filling into the dish.
- Make the topping; top the dish – Melt the butter. Combine the remainder of the bread crumbs, the Parmesan cheese, and the melted butter. Sprinkle it all over the top of the dish and pat down. Cover with aluminum foil and bake for 20 minutes (until set and puffed up); uncover and bake for 5-10 minutes longer, to brown the top.
Notes
I make my sourdough breadcrumbs from scratch. My method is described on the Methods and Pantry Notes page.
I’ve tried this recipe with kale and it doesn’t work for me – the kale is too assertive, too chewy and strong-flavored, for this delicate dish.
