Sephardic Matzah Spinach Pie (serves 6)
2 pkgs. frozed chopped spinach (10 oz. each) 3 eggs, separated
1 1/2 cups mashed potatoes 3/4 cup grated cheddar cheese salt
& white pepper to taste 4-5 matzahs (enough to cover bottom
of pan and filling) warm water 2 Tbsp. oil Thaw and drain spinach
well. In medium sized bowl, beat 1 egg well; add half mashed
potatoes, 1/2 cup of grated cheese, and chopped spinach. Combine
well. Season with salt & pepper. Soak matzahs in shallow
pan of warm water for about 3 minutes. Place matzahs between
2 towels to absorb excess water. Grease 9 inch square baking
pan or pie plate with 1 Tbsp. oil. Heat the pan in preheated
350 oven. Carefully line bottom an sides of hot pan with some
of the matzah. Spread spinach filling evenly over the matzah.
Cover the filling with remaining matzah. In small bowl, beat
the remaining 2 eggs; add the remaining potatoes, cheese and oil.
Blend well. Spread this over matzah. Score top with a fork.Bake
fo 1 hour or until top is lightly browned
Penina W. Freedenberg, Rockville, MD
Click here to return to the Passover list