Makes one serving.
- about 2 cups (when compacted) of spinach,
- 2 T olive oil,
- 1 T lemon juice,
- about 1 t of pepper,
- 1/2 t each of basil and oregano,
- about 2 T of salt (you might have some left over),
- 1 egg,
- about 1/4 cup of cornmeal.
A note on the quality and type of ingredients:
I used a mortar and pestle to prepare all the seasoning used in this recipe. By doing this, you end up with a fine powder of pepper, basil, and oregano instead of the usual peppercorns and rubbed flakes, which gets you much more flavour out of less spice, as the powder naturally has more surface area. I’d recommend doing this with any spices you ever use.
Put the oil, pepper, basil, and oregano in a large frying pan over medium heat. Add the spinach and stir quickly until the mix of oil, lemon, and herbs coats it. Cook over medium heat, adding the salt gradually whenever liquid starts to bubble in the bottom, until the spinach is soggy and dark green. Meanwhile, beat the egg.
Mix the egg, cooked spinach, and cornmeal in a bowl, until the spinach is evenly coated. Pour it back into the pan an flatten it into a uniform thickness of about 3/4 of an inch.
Cook for about 8 minutes (or until it doesn’t break when you try to lift it) and then flip and repeat.
Serve hot, topped with melted butter.
An excellent sauce to compliment this dish can be made by mixing with a ratio of 4:2:1, green jalapeño sauce:lemon juice:dijon mustard.