Yield: 8 Servings
|4 \N||Matzos, to 5|
|½ cup||Peanut oil|
|6 packs||Frozen spinach, chopped|
|2 \N||Onions, chopped|
|3 \N||Cloves garlic, minced|
|2 \N||Serrano pepper, chopped|
|\N \N||Salt and freshly ground black pepper, to taste|
|4 \N||Eggs, beaten well|
|2 cups||Shredded mozzarella cheese|
Soak matzos in warm water until soft; squeeze dry. Oil a 9x12 baking pan and layer matzos in bottom. Wash well, briefly blanch and squeeze water out of spinach. Chop fine. In a frying pan, saute onio ns and garlic lightly in remaining peanut oil. Add peppers, spinach and salt and pepper to taste.
Cook until flavors meld. Cool and pour into matzo-lined pan. Add eggs and 1 cup cheese. Mix well. Po ur over spinach and sprinkle remaining cheese on top. Bake in 250F oven 15-20 minutes.
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988.
Recipe by: Minerva Etzioni Posted to MC-Recipe Digest V1 #547 by "Master Harper Gaellon" <gaellon@...> on Apr 3, 1997