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orichalcum at 03:05pm on 01/04/2007 under passover
orichalcum at 03:05pm on 01/04/2007 under passoverMmmm...this looks like a very yummy and different Pesach alternative:
SPINACH AND POTATO MATZO PIE
Serves: 8 to 10
Matzo pies, called minas, are common at Sephardic Seders. They consist of layered matzos, vegetables and cheese.
* 8 medium potatoes
* Two 10-ounce packages frozen chopped spinach, thawed and squeezed
* 4 to 6 scallions, diced
* 15-ounce container part-skim ricotta cheese, preferably organic
* Juice of 1 lemon
* Salt and pepper to taste
* 6 to 8 matzos
* 2 cups grated mild white cheese, such as mozzarella, Monterey Jack or white cheddar
Bake or microwave the potatoes in their skins until tender; cool. Peel and cut into 1/4-inch-thick slices.
Preheat the oven to 350 degrees.
In a mixing bowl, combine the spinach, scallions, ricotta cheese, lemon juice, and salt and pepper.
Soak the matzos in warm water in a shallow container until pliable but not mushy, about 2 minutes; drain. Lightly oil two 9- by 9-inch casserole dishes; line the bottoms with a layer of matzos. Layer each with the spinach mixture, potato slices, more matzos and 1/2 cup mozzarella cheese. Repeat until all ingredients are used. Finish with a layer of matzo.
Bake until top matzo is golden with spots of brown, 25 to 30 minutes. Cut into squares to serve.
SPINACH AND POTATO MATZO PIE
Serves: 8 to 10
Matzo pies, called minas, are common at Sephardic Seders. They consist of layered matzos, vegetables and cheese.
* 8 medium potatoes
* Two 10-ounce packages frozen chopped spinach, thawed and squeezed
* 4 to 6 scallions, diced
* 15-ounce container part-skim ricotta cheese, preferably organic
* Juice of 1 lemon
* Salt and pepper to taste
* 6 to 8 matzos
* 2 cups grated mild white cheese, such as mozzarella, Monterey Jack or white cheddar
Bake or microwave the potatoes in their skins until tender; cool. Peel and cut into 1/4-inch-thick slices.
Preheat the oven to 350 degrees.
In a mixing bowl, combine the spinach, scallions, ricotta cheese, lemon juice, and salt and pepper.
Soak the matzos in warm water in a shallow container until pliable but not mushy, about 2 minutes; drain. Lightly oil two 9- by 9-inch casserole dishes; line the bottoms with a layer of matzos. Layer each with the spinach mixture, potato slices, more matzos and 1/2 cup mozzarella cheese. Repeat until all ingredients are used. Finish with a layer of matzo.
Bake until top matzo is golden with spots of brown, 25 to 30 minutes. Cut into squares to serve.
relaxed
(no subject)
One thing to know: The recipe filled one corning-ware casserole. I tried it first in a larger pan (meant to replicate the "two 9x9 pans") and it was too little material, so I shifted it over to the corning ware (where the matzos fit perfectly). So I had a few wet matzos left over.
Thanks for the recipe!