This recipe, adapted from Tasty: Get Great Food on the Table Everyday would be considered a tagine, after the clay pot it is traditionally cooked in. However, you do not need a clay tagine to make it; just pull out your cast-iron pan.

Serves 6.

2 c. good bread cut in small cubes (dense and chewy is best)
1 c. plain yogurt
3 Tbls. good olive oil
1 10 oz.bag of spinach or about 4-5 cups
4 eggs
1 Tbls. homemade harissa
2 tsp. ground fennel
1 c. feta, crumbled

Stir the bread and yogurt together in a mixing bowl and let stand for about an hour on the counter. Add olive oil to your cast iron pan and put the skillet in the oven. Turn the oven on to 375 degrees.

While the oven is heating, rinse spinach and saute until just wilted in a pan. Drain off the liquid, let it cool, dry and then chop it well. Add it to the bowl with bread and season with salt and freshly ground pepper.

Beat eggs with the harissa and fennel, then add to the bread mixture along with the feta. Mix well.

When the oven is hot, take out the pan and scrape in the batter. It will sizzle in the hot oil. Smooth in out until even and place it back in the oven for about 40 minutes, or until it is a rich brown color. Let it cool, then invert onto a platter. Serve hot or at room temperature. Cut into diamonds for nibbling or wedges for plating.