| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Swiss |
Passover, Vegetables, Side dish |
8 |
Servings |
INGREDIENTS
|
|
SHERI KONOPKO |
| 3 1/2 |
|
Whole matzoh (not egg) |
| 2 |
tb |
Butter, marg., or oil |
| 1 |
|
Onion, chopped |
| 2 |
|
Garlic cloves |
| 16 |
oz |
Can tomatoes, chopped(keep j |
| 10 |
oz |
Pkg. Frozen chopped spinach |
|
|
Thawed, and drained |
|
|
Salt & pepper |
| 2 |
|
Eggs, beaten |
| 4 |
oz |
Cheese (any combination of t |
|
|
Following-muenster,swiss, mo |
|
|
Etc.),grated (1-1 1/2 c. pac |
INSTRUCTIONS
Soak matzo in warm water for 3 min.,And drain on paper towel In large
skillet, saute onion and garlic until tender, but not brown.
Add tomatoes,& their juice, and spinach. Cook for 5 min., Or until most
liquid has evaporated. Season with salt and pepper. Set aside to cool.
Coat and or 9 inch baking pan with oil. Put beaten eggs into a platter,and
coat matzo with eggs. Place a matzo on bottom of baking pan, use part of
2nd piece to cover pan. Top with 1/2 of veggies mixture. Sprinkle with 1/3
of grated cheese. Repeat. Place last matzo on top and cover with the last
of the cheese. Bake at 375 for 20-25 min.
4 servings as a main dish, or more as a side dish
Re-Formatted by Elaine Radis; 3/92
Posted to MM-Recipes Digest V4 #10 by stalkofs@optonline.net on Mar 29,
1999
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