Judy's Spinach Pie

This is the most delicious frittata casserole type recipe (originally enjoyed at a brunch at friend, Judy Shabbert's house)! It makes enough to serve 8-10 in a 9x13" pan. There's quite a bit of prep work so if you're serving it early in the day, say for a brunch, do all the chopping and preliminary cooking the day before. Store the vegetables together and all the cheeses and beaten eggs together. Then, in the morning you just mix it all together and add the dill.

3 Tbsp olive oil, more as needed
2 large yellow onions, finely chopped
Sea salt
3 red or orange bell peppers (I added this and I like the extra flavor and color)
2 pounds (yes, 2 of the big, big boxes of pre-washed) spinach
Vegetable oil or non-stick spray for the baking dish
1 pound feta cheese, rinsed in cool water, then crumbled
12 oz ricotta cheese
5 oz (about 2 cups) finely grated Parmigiano-Reggiano cheese
5 large eggs lightly beaten
Freshly ground black pepper
1-2 Tbsp finely chopped fresh dill, or to taste

1. In a large skillet over low heat, heat olive oil. Add onions and pinch of salt and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
2. Return pan to medium heat. Working in batches, and adding 1 Tbsp oil or a little water to each batch, sauté spinach until wilted, then transfer to strainer and squeeze hard to remove as much excess liquid as possible. (I wait for it to cool off a bit or use clean rubber gloves). Chop spinach and add to mixing bowl.
3. (optional) Grill or broil 3 red bell peppers until skin is blackened. Peel, remove seeds and stem and chop. (do not use water!) Add to mixing bowl.
4. In another large bowl, combine feta, ricotta, Parmigiano, eggs and a generous amount of pepper.

At this point you can just put everything in the fridge until about 1.5 hours before you want to serve the next day. You've really done all the work.

Preheat oven to 325°. Lightly oil a shallow 9x13" baking dish. Mix all ingredients together, stirring well, and add dill. Spoon into baking dish and pat down evenly, drizzle lightly with olive oil.

Bake pie for 30 minutes. Raise heat to 350° and bake until lightly firm in center (test with knife) and golden on top, about 20 more minutes. To serve, allow pie to cool slightly before cutting into squares. It may also be served at room temperature.
Yield: 8 to 10 servings.

Sausage Souffle

I first had this when a clever friend brought it all prepared and frozen, ready to pop in the oven, on a Tahoe ski trip, years ago. I have since served it time and again, at home and away. Thank you, Wynne! It's also good substituting half the sausage with sauteéd mushroom pieces.

8 slices firm white bread, crusts removed, cut in 1" cubes
3/4 lb. grated cheddar cheese
1 1/2 to 2 lbs. little sausages, browned and cut in 1" pieces (I like to use the fresh ones, not in a casing, but with seasonings)

4 eggs, lightly beaten
2 1/4 cups milk (1 or 2%)
salt
1/4 tsp dry mustard

1 can cream of mushroom soup
paprika


Butter a 9x12" dish. Spread bread cubes on bottom, then the grated cheese, then the browned sausages. Mix eggs, milk, salt and mustard and pour over the first three. Cover with foil and refrigerate overnight. Spread soup on top and sprinkle with paprika. Freeze or bake at 325° for one hour.

Serves 8-10

Halibut Bake

Serves 6

This casserole dish can be prepared ahead of time, refrigerated and then baked just before serving. Also good served at room temperature as part of a summer buffet. You can use other fish or shellfish, such as sea bass or scallops.

6 Tbsp olive oil
3 cups thinly sliced white onion
2 Tbsp thinly slivered garlic
1 cup thinly sliced fennel bulb
2 Tbsp chopped fresh parsley
4 rinsed and finely minced anchovies (I skip these but you could use anchovy paste)
3 lb ripe plum tomatoes, peeled, seeded, and diced or 3 cups diced and drained canned Italian tomatoes
Salt and pepper
2 1/2 lb fresh halibut, cut into 1-inch pieces
1/4 cup chopped fresh basil
3 Tbsp rinsed and drained capers
1/4 cup dry red wine
1/2 cup freshly grated Parmesan

TOPPING
1/2 cup crumbled feta cheese
3 Tbsp finely chopped pine nuts
1/2 cup Panko or other dry breadcrumbs
1 Tbsp minced fresh thyme

Preheat oven to 350°. In a sauté pan heat 3 Tbsp of the olive oil and sauté the onions, garlic, and fennel until soft but not brown. Add (anchovies) parsley and cook 2 minutes more. Remove from heat.

Lightly oil a 3-quart baking dish (9x13") with 2 Tbsp of the olive oil and spread half the onion mixture in the bottom of the dish. Scatter half the tomatoes on top and season with salt and pepper. Arrange fish evenly on top of tomatoes and scatter the basil and capers on top. Season again with salt and pepper. Drizzle with red wine. Layer with the remaining onion mixture followed by remaining tomatoes. Sprinkle Parmesan on top.

To make the TOPPING: finely crumble the feta cheese and drain on paper towels. Combine feta, pine nuts, breadcrumbs, thyme, and remaining 1 Tbsp olive oil together to form loose topping. Scatter evenly over top. Can be covered and refrigerated at this point for up to 6 hours.

Bake for 30 to 35 minutes (40-45 if it's been refrigerated) or until fish is done and topping is light golden brown.