Egyptian Pizza


Rate this Recipe: 

No votes yet

What Minnie Biggs says about this spinach comestible is that it “looks like green rubber-soled shoes and tastes like heaven on earth,” We leave the shoe allusion to you but certainly agree that the end result is mighty tasty and, cut up small, makes a lovely hors d’oeuvre.


2 packages chopped frozen spinach, thawed (fresh chopped spinach or beet greens may be substituted)
1 cup onion, finely chopped
1 cup celery, finely chopped
1/4 cup chopped fresh parsley
2 tablespoons celery seed
2 tablespoons dried basil
1 tablespoon oregano
1 tablespoon dried marjoram
2 tablespoons dried coriander
1 teaspoon ground ginger
1/3 cup chopped garlic
Salt and pepper to taste
4 to 6 eggs
1 cup grated stale blue or cheddar cheese
Sesame seeds or poppy seeds or fine bread crumbs (about 1/2 cup)


Mix spinach and chopped vegetables together with the assorted herbs and spices. Add eggs and cheese and mix well. Spread in a 9x13-½-inch pan. Top with sesame seeds, poppy seeds, or bread crumbs. Bake in slow oven (225 to 250 degrees F) for 4 to 5 hours. The spinach mixture will dry out and become like crackers or biscuits. Cut the pizza into squares when cool, and freeze if desired.

Cooking & Recipes


Makes 16 to 20 servings.

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter


Solar Energy Production Today

0.00 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.