Feast for the holidays

Looking for something to serve vegetarian guests, or as a light lunch over the chaggim? Here’s an idea from Cape Town food supplier The Sephardi Chef. 

Spinach quajado 

The spinach quajado is great for either Rosh Hashanah or Yom Kippur as it can be served hot or cold. It accompanies any dish, and is simple and easy to make, with fantastic flavour. 

Ingredients 

• 2 packets spinach 

• 4 large potatoes 

• 6 eggs 

• 450g grated cheddar cheese 

• 1 cup milk 

• Salt, pepper 

• 2 Tbsp oil 

Method 

• Peel and boil potatoes. 

• Once cooked mash them with the milk, salt, and pepper. 

• Wash the spinach and tear by hand into smaller pieces. 

• Beat eggs in a bowl. 

• Add cheese and eggs to spinach and mix well by hand. 

• Add mashed potatoes to the spinach mix and mix all by hand. 

• In an oven-proof container add oil. Then pour in the spinach mixture. 

• Bake at 220° C for 30 minutes until golden brown. 

• Serve hot or cold.