“This is another favorite,” Reyna says. “Although this kookoo is fried, it is impossible to not feel you are eating pure goodness. The vegetables in this dish not only give it a gorgeous color but also an irresistible smell. It can also be stuffed into pita bread or eaten on its own. I like making it into a large round and then cutting it like pizza. An 8-inch nonstick skillet is ideal for this recipe.”

Here is what Reyna describes as her “tricks of the trade”: 

“If you do not have a spatula large enough to flip this kookoo, do not panic. Simply use a dinner plate instead of a spatula. Position the plate upside-down firmly on top of the skillet, just like a lid. Hold the skillet handle with your left hand and place your right hand firmly flat on the plate. Rapidly flip the skillet over, supporting the plate with your right hand, and lift the skillet off the plate. The kookoo will be sitting on the plate, ready to be slipped back into the skillet to brown on the other side!”

Ingredients

1 16-ounce bag frozen spinach

1 bunch scallions (8 stems), finely chopped

1 tablespoon dried mint

1 tablespoon dried dill (dill weed)

1/3 cup dried parsley flakes

3 eggs

1½ teaspoons salt

½ teaspoon turmeric

½ teaspoon pepper

2 tablespoons canola oil, for frying

Directions

In a medium bowl, combine all ingredients except oil and toss well. Set aside.

In an 8-inch nonstick skillet, heat 1 tablespoon of oil over medium/high heat.

Pour in the entire mixture and flatten with a spoon.

Reduce heat to medium, cover and cook for seven to 10 minutes or until the edges of the kookoo start browning.

Turn kookoo over and continue cooking, uncovered, for another 10 minutes.

Yield: 1 8-inch kookoo