| 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
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”