CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Vegetables, Grains, Eggs |
Mexican |
Kosher/dair, Cheese, Vegetables, Passover |
8 |
Servings |
INGREDIENTS
4 |
|
Matzos, to 5 |
1/2 |
c |
Peanut oil |
6 |
pk |
Frozen spinach, chopped |
2 |
|
Onions, chopped |
3 |
|
Cloves garlic, minced |
2 |
|
Serrano pepper, chopped |
|
|
Salt and freshly ground black pepper, to taste |
4 |
|
Eggs, beaten well |
2 |
c |
Shredded mozzarella cheese |
INSTRUCTIONS
Soak matzos in warm water until soft; squeeze dry. Oil a 9x12 baking pan
and layer matzos in bottom. Wash well, briefly blanch and squeeze water out
of spinach. Chop fine. In a frying pan, saute onio ns and garlic lightly in
remaining peanut oil. Add peppers, spinach and salt and pepper to taste.
Cook until flavors meld. Cool and pour into matzo-lined pan. Add eggs and 1
cup cheese. Mix well. Po ur over spinach and sprinkle remaining cheese on
top. Bake in 250F oven 15-20 minutes.
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988.
Recipe by: Minerva Etzioni Posted to MC-Recipe Digest V1 #547 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 3, 1997
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