Recipe Corner: Guest Recipe: Baked Spinach and Eggs (Havgitov Spanach)


Contributed by Akaby Yaylaian

This recipe is courtesy of Adventures in Armenian Cooking. This outstanding collection of 200 recipes was originally published in 1973 by St. Gregory’s Armenian Apostolic Church of Indian Orchard, Massachusetts as a fund raiser.


3 boxes frozen chopped spinach, drained

4 large eggs, well beaten

2 large onions, finely minced

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1 stick melted butter (reserve 2 tablespoons)

1/2 teaspoon salt

Black pepper and cayenne pepper to taste


Melt butter in large frying pan and sauté onions until soft.  Add spinach, salt and

Pepper, and toss.

Cook together for 5-8 minutes, stirring constantly.

Remove from heat.  Add 1/2 of beaten eggs.  Put this into a well buttered pan (9″ round cake pan).

Pour remainder of beaten eggs evenly over top.  Sprinkle 2 tablespoons of reserved melted butter over top.

Bake at 375 degrees for 15-20 minutes until eggs are cooked.

Serves 4-6.

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