Mexican spinach and cheese pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Matzos, to 5 | |
| ½ | cup | Peanut oil |
| 6 | packs | Frozen spinach, chopped |
| 2 | Onions, chopped | |
| 3 | Cloves garlic, minced | |
| 2 | Serrano pepper, chopped | |
| Salt and freshly ground black pepper, to taste | ||
| 4 | Eggs, beaten well | |
| 2 | cups | Shredded mozzarella cheese |
Directions
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