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 Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
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
