| 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" <gaellon@inch.com>
on Apr 3, 1997
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