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Egyptian Pizza

Egyptian Pizza
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Yield: Makes 16 to 20 servings.

What Minnie Biggs says about this spinach comestible is that it "looks like green rubber-soled shoes and tastes like heaven on earth," We leave the shoe allusion to you but certainly agree that the end result is mighty tasty and, cut up small, makes a lovely hors d'oeuvre.

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  • 2 packages chopped frozen spinach, thawed (fresh chopped spinach or beet greens may be substituted)
  • 1 cup onion, finely chopped
  • 1 cup celery, finely chopped
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons celery seed
  • 2 tablespoons dried basil
  • 1 tablespoon oregano
  • 1 tablespoon dried marjoram
  • 2 tablespoons dried coriander
  • 1 teaspoon ground ginger
  • 1/3 cup chopped garlic
  • Salt and pepper to taste
  • 4 to 6 eggs
  • 1 cup grated stale blue or cheddar cheese
  • Sesame seeds or poppy seeds or fine bread crumbs (about 1/2 cup)


Mix spinach and chopped vegetables together with the assorted herbs and spices. Add eggs and cheese and mix well. Spread in a 9x13-1/2-inch pan. Top with sesame seeds, poppy seeds, or bread crumbs. Bake in slow oven (225 to 250 degrees F) for 4 to 5 hours. The spinach mixture will dry out and become like crackers or biscuits. Cut the pizza into squares when cool, and freeze if desired.
Updated Wednesday, October 3rd, 2007

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