Kuku, is a Persian and Azerbaijani genre of cuisine. It is made with whipped eggs which then are folded in with various ingredients. This recipe is simple to assemble, and is delicious either hot or cold. It can work well for any meal, including breakfast. The most important and time-consuming step is getting all the liquid out of the spinach.
Feel free to experiment with adding other herbs: garlic, cilantro, parsley, dill.
1 pound fresh spinach (2 10 oz. boxes of frozen chopped spinach will work as well)
1 tbsp chopped mint ( fresh, or ½ tbsp dried mint)
¼- 1/2 tsp ground cumin
4 ounces feta cheese, crumbled
salt and freshly ground black pepper
Gently cook the washed spinach in a saucepan without adding any extra water for 4-5 minutes, or until soft.
Put the spinach in a colander to drain off all the excess water, then press the spinach down with the back of a wooden spoon to squeeze out as much water as possible. Chop the spinach coarsely. If using frozen spinach, thaw well, then squeeze out all the liquid).
Break the eggs into a bowl and stir lightly with a fork to combine the yolks and whites. Stirring the eggs rather than beating them makes sure that the finished texture is not rubbery. Add the chopped spinach and mix with the mint and cumin. Stir in the crumbled feta and season well with salt and pepper.
Pour the mixture into a lightly oiled pie pan and bake in a preheated oven 350 degrees for 25-30 minutes, or until just set. Leave until cold then cut into squares or wedges to serve.