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A common luncheon in Barcelona it is somewhere between a frittata and a quiche.
Catalan Savory Pastis
6 oz baby spinach leaves, or large leaves large stems removed
1 tablespoon olive oil
1 cup chopped red onion
1/2 lb sweet Italian sausage, casings removed
8 large eggs
1/2 cup heavy whipping cream
1/2 cup half-and-half
1 cup crumbled feta cheese
1 tablespoon butter
kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees. Butter a 9”x9” baking dish making sure the butter gets into all the corners.

Heat the olive oil in a large sauté pan. Add the onion and sauté for about 5 minutes. Add the sausage and sauté until cooked through making sure to break up the sausage into small pieces, about another 5 minutes. Add the spinach to the pan and sauté until the spinach is wilted into small pieces. Remove the pan from the heat and allow to cool.

Whisk the eggs, half-and-half, cream and the feta cheese in a large mixing bowl. Add some salt and pepper. Add the cooled ingredients from the sauté pan into the bowl and whisk making sure the ingredients are evenly spread throughout the liquid mixture. Pour the mixture into the baking dish and place in the oven.

Bake the pastis until the egg is set in the middle. This should take between 40 and 45 minutes depending on the oven temperature. Remove the pastis from the oven and allow to cool for at least 15 minutes. The pastis may then be cut into serving pieces for plating. This makes four rather substantial portions. If you are serving it as an appetizer I think you could easily make six portions.

In Barcelona this dish is usually served with a bit of red tomato sauce. A simple marinara or some very simple sauce from the jar will work well.

Servings: 4

Nutritional information per serving

No nutrition information available

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