Ingredients
2 (10 ounce) packages frozen chopped spinach, thawed
4 eggs
1/4 teaspoon black pepper
1/3 cup oil packed sun-dried tomatoes, chopped (2 tablespoons oil reserved)
1 cup crumbled feta cheese
1 teaspoon dried dill weed
1/3 cup Parmesan cheese, grated
2 cups onion (1 large), cut into quarters, thinly sliced
4 large cloves garlic, minced
2 tablespoons GOLDEN BLOSSOM HONEY
Topping:
1/4 cup Panko breadcrumbs
2 tablespoons Parmesan cheese, grated
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Preheat oven to 350 °. Coat a 9-inch square baking pan with non-stick cooking spray.
In a large bowl whisk together eggs and black pepper. Squeeze extra liquid from thawed spinach and add spinach to eggs. Stir in sun-dried tomatoes, feta, dill weed and 1/3 cup Parmesan cheese.
Meanwhile heat 2 tablespoons of reserved oil from sun-dried tomatoes in a large skillet. Add sliced onions and cook 5 minutes. Stir in minced garlic and cook 1 minute. Add honey and sauté 3 more minutes until onions are caramelized and begin to brown. Add to spinach mixture and stir to combine. Spoon into prepared pan.
In a large bowl whisk together eggs and black pepper. Squeeze extra liquid from thawed spinach and add spinach to eggs. Stir in sun-dried tomatoes, feta, dill weed and 1/3 cup Parmesan cheese.
Meanwhile heat 2 tablespoons of reserved oil from sun-dried tomatoes in a large skillet. Add sliced onions and cook 5 minutes. Stir in minced garlic and cook 1 minute. Add honey and sauté 3 more minutes until onions are caramelized and begin to brown. Add to spinach mixture and stir to combine. Spoon into prepared pan.
In a small bowl stir together breadcrumbs and 2 tablespoons Parmesan cheese. Sprinkle on top of spinach. Bake 40 minutes. Remove from oven and let cool 10 minutes before cutting into squares to serve.
Serves: 4
