Spinach/tomato matzo pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| SHERI KONOPKO | ||
| 3½ | Whole matzoh (not egg) | |
| 2 | tablespoons | Butter, marg., or oil |
| 1 | Onion, chopped | |
| 2 | Garlic cloves | |
| 16 | ounces | Can tomatoes, chopped(keep j |
| 10 | ounces | Pkg. Frozen chopped spinach |
| Thawed, and drained | ||
| Salt & pepper | ||
| 2 | Eggs, beaten | |
| 4 | ounces | Cheese (any combination of t |
| Following-muenster,swiss, mo | ||
| Etc.),grated (1-1 1/2 c. pac | ||
Directions
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 ½ of veggies mixture. Sprinkle with ⅓ 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@... on Mar 29, 1999