August 20, 2017
Dinner, Main Dish, Side Dishes,
Eggs, Vegetables, Onions, Spinach, Middle Eastern, Budget-Friendly, Easy/Beginner Cooking, Small Batch Cooking, Sunday Dinner, Weeknight Meals, Skillet, Gluten-Free, Low Carbohydrate, Vegetarian, Kosher Dairy more
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"This a Persian dish known as Isfanakh Patera."
Melt 3 tablespoons of the butter in a medium skillet over medium-low heat.
Add scallions and parsley and cook, stirring constantly, 2 minutes.
Add spinach and cook, covered, until spinach starts to wilt, about 5 minutes.
Remove cover and continue to cook, stirring occasionally, 20 minutes.
Beat eggs in a large bowl until light.
Beat in the spinach mixture and add salt and pepper to taste.
Melt the remaining 1 tablespoon of butter in a heavy 10-inch skillet over medium heat and pour in the spinach mixture.
Cook, covered, 10 minutes.
Loosen the edges of the pancake with a spatula and turn out onto a serving platter. Divide in half to serve 2.
Serve with sour cream or yogurt if desired.
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