Spinach jibn is a traditional Syrian way to prepare vegetables, akin to a crustless quiche. It’s most common to find it with spinach, but you can also make it with zucchini or other vegetables you may have around. It’s healthy and kid-friendly, though I assure you that adults enjoy it just as much. I learned to make this from my mom and grandmas and it’s very near and dear to my heart.
Jibn is adaptable. It’s freezable. It’s make-aheadable! I am sharing the recipe in its most basic form, but feel free to experiment from here: Mix it up by grating an onion into the spinach, or adding cumin and garlic powder, or topping with sesame seeds before baking. Bake it in a pie crust or muffin tins, or even in a thin layer on top of pizza dough.
It may not be the prettiest dish or the fanciest, but it’s the kind of dish you will make again and again.
- 2 lb frozen chopped spinach, thawed
- 6 eggs
- 1 16–oz container cottage cheese
- 2 cups shredded Muenster or mozzarella cheese
- 1 tsp salt
- Preheat oven to 350ºF and grease a 9×13-inch pan or two 9-inch pie pans.
- Squeeze as much water as possible out of the spinach.
- In a large bowl, mix spinach, eggs, cheese and salt.
- Transfer the mixture into the prepared baking dish(es) and bake for 45 minutes-1 hour, until the top is golden brown and the inside is cooked through.
- Prep Time: 5 minutes
- Cook Time: 45-60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegetarian