Spinach pie for passover
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; chopped |
| 3 | mediums | Carrots; grated |
| 1 | pack | Frozen chopped spinach; see note 1 |
| ½ | cup | Water |
| 2 | Eggs; beaten | |
| ½ | cup | Matzo meal |
| 1½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
1. Coat a 9-inch pie plate with cooking spray. Preheat oven to 375 F.
2. Cook onion, carrots, and spinach in the ½ cup water until spinach is defrosted. Drain, let cool five minutes.
3. Move vegetable mixture to a medium bowl, and stir in the beaten eggs, matzo meal, salt and pepper.
4. Pour mixture into the pie plate and bake 45 minutes.
Serving Ideas : This can be made ahead, refrigerated, and reheated NOTES : 1. MC ingredients database appears to use 1 lb for size of package of frozen chopped spinach, whereas the only size I ever find or buy is 10 oz (by weight).
Recipe by: posted by princesspk@... to rec.food.veg 1996-3-18 Posted to EAT-LF Digest by "ellen@..." <ellen@...> on Apr 3, 1998