Hungarian version


- vegetable oil
- 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon finely ground black pepper
- 1 packed cup finely chopped spinach (about 3 ounces)
- 1 medium leek, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise
- 1/3 cup finely chopped Italian parsley
- 1/4 cup finely chopped cilantro
- 18 large eggs

Heat the oven to 160 °C and arrange a rack in the middle. Coat a baking dish with clarified butter or vegetable oil; set aside.

Mix together salt, cumin, cardamom, cinnamon, and pepper in a large bowl until evenly combined. Add spinach, leek, parsley, and cilantro and mix until evenly coated.

In a second large bowl, whisk eggs until yolks are broken up. Pour egg mixture over greens and mix until evenly combined.


Pour mixture into the prepared baking dish and bake until firm in the center, about 25 to 30 minutes. Let rest 5 minutes. Slice into 8 to 12 pieces and serve warm or cold.