Name: Pashtida
Ingredients: 3/4 Portion of any prepared flaky dough recipe; (I used a knish dough); 2 lg Onions; thinly sliced; 1/3 c Oil; 3 lg Red peppers; diced; 2 lg Green peppers; diced; 3 Stalks celery; thinly sliced; 8 lg Potatoes; peeled, cooked, and mashed; 4 Eggs; beaten; 2 ts Salt; 1/4 ts Pepper

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish		1	Servings

INGREDIENTS

3/4		Portion of any prepared flaky dough recipe; (I used a knish dough)
2	lg	Onions; thinly sliced
1/3	c	Oil
3	lg	Red peppers; diced
2	lg	Green peppers; diced
3		Stalks celery; thinly sliced
8	lg	Potatoes; peeled, cooked, and mashed
4		Eggs; beaten
2	ts	Salt
1/4	ts	Pepper

INSTRUCTIONS

source: Classic Kosher Cooking, by Sara Finkel
Roll out dough to fit an 11 x 17" cookie sheet. For thicker portions, use a
9 x 13" pan. Saute onions in oil until soft. Add remaining vegetables
except potatoes, and saute for an additional ten minutes. Combine with
potatoes, eggs, and seasonings. Spread over dough. Bake for one hour at
350    degrees.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 02,
1998, converted by MM_Buster v2.0l.

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