2 lb Spinach; fresh
3/4 c Olive oil
2 lb Swiss chard
2 lb Zucchini
1 x Salt; to taste
1 c Rice; cooked
3 ea Garlic cloves; fine chopped
6 md Eggs
1/2 c Bread crumbs; fine crumbled
Wash the spinach well. Remove the coarse stalks; dry the
leaves thoroughly and chop rather fine. Using a heavy
skillet, cook spinach in 2 tbspns olive oil over medium heat
until just wilted. Drain and put into a large bowl. Wash,
dry, and chop the Swiss chard. Using the same skillet, cook
chard in 2 tblspns olive oil until wilted. Drain and add to
the spinach. Wash, dry, trim, and dice the unpeeled
zucchini; add about 4 more tblspns olive oil to the skillet.
Saute' the zucchini, tossing well until just tender.
Add zucchini to the spinach and chard, season with salt to
taste, and mix in the already cooked rice and garlic.
Combine well. Transfer to a well-oiled, heavy 2 quart baking
dish. Spoon 3 to 4 tblspns olive oil over the top. Bake in a
300dF oven for 20 minutes. Beat the eggs well; pour them
over the vegetables mixture; sprinkle the top with bread
crumbs; return to the oven and bake until the eggs are just
set, about 10 to 15 minutes. Eat warm or cold. This makes an
excellent luncheon or supper dish.