Kookoo Esfenaj Ba Panir Pizza (کوکو اسفناج با پنیر پیتزا) — Persian Spinach Frittata with Mozzarella
A Persian-style spinach frittata enriched with melted mozzarella, sautéed onion and garlic, and a gentle touch of nutmeg. Baked until puffed and golden, it’s a modern kookoo ideal for a nutritious brunch or light dinner.
Printable Recipe Card
Servings: 4 · Total: 45 min · Difficulty: easy
Ingredients (quick list)
- 400 g Fresh spinach leaves (washed, tough stems removed)
- 200 g Yellow onion (finely diced)
- 12 g Garlic (minced (about 3 cloves))
- 30 ml Olive oil (plus extra for greasing the pan)
- 6 large Eggs (room temperature)
- 150 g Mozzarella cheese (low-moisture, shredded)
- 5 g Fine salt
- 1 g Black pepper (freshly ground (about 1/2 teaspoon))
- 0.5 g Ground nutmeg (about 1/4 teaspoon)
Steps (summary)
- Heat the oven to 190°C / 375°F with a rack in the middle. Lightly oil a 25 cm (10-inch) oven-safe skillet or a 23×23 cm (9×9-in…
- Wilt and dry the spinach: bring a large pot of water to a boil, add spinach, and blanch for 45–60 seconds until just collapsed.…
- Sauté the aromatics: warm 30 ml olive oil in the skillet over medium heat. Add diced onion and cook 8–10 minutes, stirring ofte…
- Combine the filling: add the chopped, well-squeezed spinach to the skillet and cook 2 minutes to evaporate any remaining moistu…
- Make the egg base: in a bowl, whisk 6 eggs for 30–45 seconds until uniform and slightly foamy. Whisk in salt, black pepper, and…
- Assemble and bake: pour the egg mixture into the skillet with the spinach-onion mixture and stir gently to combine. Smooth the…
+ 1 more steps in the full instructions section below.
Cultural Background
Kookoo is a well-known Iranian family of herb- and vegetable-based egg dishes often served for breakfast, brunch, or as a light meal. This version keeps the traditional spinach-and-egg foundation while incorporating mozzarella, reflecting how home cooks adapt classic formats to modern ingredients and tastes.
Equipment
💡 Tips
- Squeeze the blanched spinach extremely well; excess water is the main reason kookoo turns soggy.
- Use low-moisture mozzarella for better melt and less liquid; fresh mozzarella can weep and soften the set.
- For a taller, fluffier texture, whisk the eggs until slightly foamy and avoid overbaking past the set point.
- If using a baking dish instead of a skillet, line with parchment and oil the parchment for easy release.
- Nutmeg is potent; measure it to keep the aroma warm and subtle rather than dominant.
⚠️ Common Mistakes
❌ Not squeezing the spinach dry after blanching
💡 Why: Excess water releases during baking and prevents the eggs from setting cleanly, making the center wet.
✅ Fix: Squeeze in handfuls until no more liquid drips; if needed, press in a clean towel, then sauté spinach 2 minutes to steam off moisture.
❌ Browning the garlic too much
💡 Why: Burnt garlic turns bitter and can overpower the delicate spinach and nutmeg.
✅ Fix: Add garlic after the onion softens, cook under 60 seconds, and lower heat if it sizzles aggressively.
❌ Overbaking until dry and rubbery
💡 Why: Eggs continue cooking from residual heat; going too far in the oven tightens the curd and dries the edges.
✅ Fix: Pull when the center is just set (72°C / 162°F) and rest 8–10 minutes; use broil briefly only for surface browning.
❌ Using fresh mozzarella without adjusting
💡 Why: High-moisture cheese can weep liquid, softening the set and making the top watery.
✅ Fix: Prefer low-moisture mozzarella, or drain and pat fresh mozzarella very dry and reduce the amount to 120 g.
🧊 How to Store
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat slices in a 175°C / 350°F oven for 8–10 minutes or in a covered skillet over low heat for 4–6 minutes. Freeze tightly wrapped slices up to 2 months; thaw overnight in the refrigerator before reheating.
📅 Make Ahead
Blanch, squeeze, and chop the spinach up to 24 hours ahead and refrigerate airtight. You can also sauté the onion-garlic mixture and cool it up to 2 days ahead. Assemble and bake just before serving for the best puff and melt; baked leftovers reheat well.
🍽️ Pairs Well With
- Plain yogurt or strained yogurt with cucumber and dried mint
- Fresh herbs and crisp vegetables (radish
- cucumber
- tomato)
- Flatbread or toasted bread
- A simple salad with lemon-olive oil dressing
Regional Variations
- Tehran-style home cookingOften made as a simple spinach-and-egg kookoo with onion and garlic, baked or pan-cooked, and served with yogurt, herbs, and bread for a quick family meal.
- Northern Iran (Caspian influence)Spinach dishes may lean more aromatic and herb-forward; cooks sometimes add extra greens and serve alongside bright, acidic sides to balance the richness of eggs and cheese.
Ingredients
- 400 gFresh spinach leaves (washed, tough stems removed)
- 200 gYellow onion (finely diced)
- 12 gGarlic (minced (about 3 cloves))
- 30 mlOlive oil (plus extra for greasing the pan)
- 6 largeEggs (room temperature)
- 150 gMozzarella cheese (low-moisture, shredded)
- 5 gFine salt
- 1 gBlack pepper (freshly ground (about 1/2 teaspoon))
- 0.5 gGround nutmeg (about 1/4 teaspoon)
🔄 Substitutions
- Mozzarella cheese (low-moisture)→ Provolone or mild Kashkaval
- Fresh spinach leaves→ Frozen chopped spinach
- Olive oil→ Avocado oil or grapeseed oil
Instructions
- 1
Heat the oven to 190°C / 375°F with a rack in the middle. Lightly oil a 25 cm (10-inch) oven-safe skillet or a 23×23 cm (9×9-inch) baking dish. Keep the mozzarella ready, and set a colander nearby for draining the spinach so the mixture stays fluffy, not watery.
- 2
Wilt and dry the spinach: bring a large pot of water to a boil, add spinach, and blanch for 45–60 seconds until just collapsed. Drain immediately, rinse under cold water for 15 seconds, then squeeze very firmly to remove as much liquid as possible. Chop finely into 1–2 cm pieces.
- 3
Sauté the aromatics: warm 30 ml olive oil in the skillet over medium heat. Add diced onion and cook 8–10 minutes, stirring often, until soft and lightly golden. Add minced garlic and cook 45–60 seconds until fragrant, reducing heat if it starts to brown.
- 4
Combine the filling: add the chopped, well-squeezed spinach to the skillet and cook 2 minutes to evaporate any remaining moisture. Turn off the heat and let the mixture cool 3–4 minutes. This brief cooling helps prevent the eggs from scrambling when mixed in.
- 5
Make the egg base: in a bowl, whisk 6 eggs for 30–45 seconds until uniform and slightly foamy. Whisk in salt, black pepper, and nutmeg. Fold in 120 g of the mozzarella (reserve 30 g for the top) so the cheese is evenly distributed and melts into pockets.
- 6
Assemble and bake: pour the egg mixture into the skillet with the spinach-onion mixture and stir gently to combine. Smooth the top, then sprinkle the remaining 30 g mozzarella evenly. Bake at 190°C / 375°F for 16–20 minutes, until puffed and the center reaches 72°C / 162°F.
- 7
Finish and serve: switch to broil/grill on high for 1–2 minutes to brown the cheese lightly, watching closely. Rest 8–10 minutes before slicing; this sets the custard and keeps slices neat. Cut into 4 wedges (or 8 small squares) and serve warm or at room temperature.
🪪 Recipe Passport
Cultural Background
Kookoo is a well-known Iranian family of herb- and vegetable-based egg dishes often served for breakfast, brunch, or as a light meal. This version keeps the traditional spinach-and-egg foundation while incorporating mozzarella, reflecting how home cooks adapt classic formats to modern ingredients and tastes.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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