| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | Jewish, Passover, Side dishes | 6 | Servings |
INGREDIENTS
| 1 | Frozen Spinach, thawed | |
| squeezed chopped | ||
| 1/4 | c | Parsley, chopped |
| 1 | T | Green Onion, chopped |
| 4 | Eggs | |
| 1/4 | c | Parmesan Cheese |
| 1 | T | Matzoh Meal |
| 4 | Matzoh crackers | |
| 2 | t | Water |
| 2 | c | Cottage Cheese |
| 1 | T | Fresh Dill, chopped |
| X Salt | ||
| X Pepper | ||
| TOPPING: | ||
| 1 | T | Oil |
| 2 | T | Parmesan Cheese |
INSTRUCTIONS
SPINACH MENA [Recipes from folk singer Ritasue Charlestein] .................................................................. This wonderful Sephardic dish, perfect for Passover, tastes like spinach lasagna. The filling can also be meat cooked with tomatoes and spices. .................................................................. PREHEAT oven to 350F. Oil a 8 or 9 inch square pan. IN medium bowl, mix spinach, parsley, green onions, cottage cheese, dill, 2 of the eggs, Parmesan and matzoh meal. Season to taste with salt and pepper. FILL one bowl with hot water and a second with the remaining 2 eggs beaten with 2 teaspoons water. Dip one matzoh at a time into water bath. Leave 2 minutes to soften. Blot with paper towel and dip into egg mixture. LINE bottom of one pan with one matzoh. Split 2 matzohs in half and line sides of pan. Fill with spinach mixture and top with remaining matzoh. BRUSH oil on top of matzoh. Bake 30 minutes. Sprinkle with Parmesan and bake another 15 minutes or until filling is set and top is browned slightly. It will firm up as it cools. Serve warm. From An Article: Passover Medley by Cynthia David - 12 April, 1995 Posted to MC-Recipe Digest V1 #539 by Bobbi Zee <[email protected]> on Mar 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 132.1mg
Sodium: 493.5mg
Potassium: 153.7mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: 2.3g
Protein: 16g