| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Side dishes, Jewish, Passover |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Frozen Spinach; thawed; squeezed; chopped |
| 1/4 |
c |
Parsley; chopped |
| 1 |
tb |
Green Onion; chopped |
| 4 |
|
Eggs |
| 1/4 |
c |
Parmesan Cheese |
| 1 |
tb |
Matzoh Meal |
| 4 |
|
Matzoh crackers |
| 2 |
ts |
Water |
| 2 |
c |
Cottage Cheese |
| 1 |
tb |
Fresh Dill; chopped |
|
|
X Salt |
|
|
X Pepper |
| 1 |
tb |
Oil |
| 2 |
tb |
Parmesan Cheese |
INSTRUCTIONS
TOPPING:
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 <zpegasus@tsrcom.com> on
Mar 23, 1997
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