| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Grains, Eggs | Mexican | Cheese, Kosher/dair, Passover, Vegetables | 8 | Servings |
INGREDIENTS
| 4 | Matzos, to 5 | |
| 1/2 | c | Peanut oil |
| 6 | 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" <[email protected]> on Apr 3, 1997
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