Frosa

From the Kitchen of: Yolanda Caccamo Quackenbush

Ingredients:

*1 lb of fresh spinach

* 1 large garlic clove, minced

* 2 tbsp. of pure olive oil

* 2 large eggs

* 1/2 cup seasoned breadcrumbs

* 1/3 cup freshly grated cheese, I use a blend of Parmesan and Pecorino

* salt and pepper to taste

Procedure:

* rinse spinach and remove stems

* pour 2 tbsp of olive oil and garlic into a large pan or pot and sauté in medium heat for about 1-2 minutes.

* add spinach and toss with tongs for about 5 minutes until the spinach is fully cooked. You will notice it will significantly reduce in size!

* place a colander into a bowl and add the cooked spinach into the colander to drain the liquid as it cools.

* once the spinach is cooled, squeeze out the remaining liquid with your hands. Get as much liquid out as you can!

* dump the liquid out and rinse the bowl then place the spinach back into the bowl and cut the spinach with a fork and knife into very tiny pieces!

* add 2 beaten eggs, cheese, bread crumbs salt and pepper and mix well with a fork, set aside

*  heat a large frying pan with olive oil about 1/4 inch high, on medium high heat.

* once the oil is hot, take a heaping spoonful if the mixture and place it in the frying pan, press down on it with a fork to flatten and spread it out. You will get 5 Frosa patties from this recipe.

* let the patties cook for 4 minutes and then gently flip them over to the other side and let cook another 4 minutes. They should be a nice golden brown color.

* when done, place on a towel to drain the oil.

* serve hot, warm or at room temp!

~*~Enjoy~*~