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.
Jibn (Syrian Frittata)
Adaptable Syrian jibn is a quick and easy egg dish that can be made ahead of time and frozen for an easy breakfast.
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
- 2 lb frozen chopped spinach, thawed
- 6 eggs
- 1 16–oz container cottage cheese
- 2 cups shredded Muenster or mozzarella cheese
- 1 tsp salt
Instructions
- 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
This has to be a kissing cousin of Greek spanokopita! Looks delicious!
Can’t wait to try it sounds delish!
★★★★★
Make this all the time DELICIOUS!!! (And very easy!).
★★★★★
Great frittata, I made it several weeks ago and making it again but going to try it with feta cheese instead of the cheese in the original recipe.