| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
New, Vegtime6 |
18 |
servings |
INGREDIENTS
| 8 |
md |
Potatoes |
| 20 |
oz |
Frozen chopped spinach |
|
|
Thawed and squeezed dry |
| 6 |
|
Scallions; diced |
| 15 |
oz |
Ricotta cheese |
| 1 |
|
Lemon; Juice of |
|
|
Salt and pepper; to taste |
| 6 |
|
Matzos; up to 8 |
| 2 |
c |
Grated mild white cheese |
|
|
Such as mozzarella or Monterey Jack |
|
|
OR white cheddar |
INSTRUCTIONS
MAKES 18 SERVINGS LACTO
Matzo pies, called MINAHS, are common at Sephardic seders. They consist of
layered matzos, vegetables and cheese. Nava Atlas developed this recipe.
Bake or microwave potatoes in their skins until tender; cool. Peel and cut
into 1/4-inch round slices.
Preheat oven to 350 degrees. In mixing bowl, combine spinach, scallions,
ricotta cheese, lemon juice, salt and pepper.
Soak matzos in warm water in shallow container until pliable, about 2
minutes; drain.
Lightly oil 2 9- by 9-inch casseroles or baking pans; line bottoms with
layer of matzos. Layer each pan with spinach mixture, potato slices, matzos
and 1/2 cup mild white cheese. Repeat until all ingredients are used,
finishing with layer of matzo.
Bake until top matzo is golden with spots of brown, 25 to 30 minutes. Cool;
cut in squares to serve. Makes 18 servings. PER SERVING: 179 CAL.; 9G
PROT.; 4G TOTAL FAT (2G SAT. FAT); 26G CARB.; 14MG CHOL.; 127MG SOD.; 7G
FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 66
Converted by MM_Buster v2.0l.
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