Mexican spinach and cheese pie

Yield: 8 Servings

Measure Ingredient
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

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