| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
Turkish |
Beef, Kosher/meat, Passover, Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
|
Matzos |
| 1 |
lb |
Fresh spinach |
| 1 |
md |
Onion, chopped |
| 6 |
tb |
Vegetable oil |
| 1 |
lb |
Ground beef |
| 2 |
tb |
Pignolia, optional |
| 1 |
ts |
Salt, or to taste |
| 1 |
pn |
Allspice |
| 1 |
c |
Mashed potatoes |
| 3 |
|
Eggs |
INSTRUCTIONS
Soak the unbroken matzos in cold water until soft. Drain very well on a
cloth or paper towel. Squeeze if necessary. (This step is important, or the
mina will be too soggy and not crunchy.) Wash the s pinach well, drain
thoroughly, and dry, then chop lightly. Saute the onion in 2 tbsp oil. Add
the meat and cook until browned. Just before it is done, add the pignolias,
if using. Season with salt an d allspice. Degrease. Cook the spinach
briefly, just until it wilts. Drain and mix with meat and potatoes. Beat
two eggs well and add to the spinach-meat mixture. Preheat oven to 400F.
Grease a pie p late or square baking pan with 2 tbsp oil. Cover the bottom
of the pan with 2 whole matzos. If they break up, you can patch them.
Spread the spinach-meat mixture on top. Cover with the remaining 2 ma tzos.
Brush the top with the remaining 2 tbsp oil. Beat the remaining egg and
spread over all. Bake 50 min or until top is lightly browned.
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988.
Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #547 by "Master Harper
Gaellon" <gaellon@inch.com> on Apr 3, 1997
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