Ingredients Jump to Instructions ↓

  1. 4 Matzos - to

  2. 1/2 cup 118ml Peanut oil

  3. 6 Frozen spinach - chopped

  4. 2 Onions - chopped

  5. 3 Garlic - minced

  6. 2 Serrano pepper - chopped

  7. Salt and freshly ground black pepper - to

  8. 4 Eggs - beaten well

  9. 2 cups 292g / 10oz Shredded mozzarella cheese

Instructions Jump to Ingredients ↑

  1. 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 onions 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.

  2. Pour over spinach and sprinkle remaining cheese on top. Bake in 250F oven 15-20 minutes.

  3. NOTES : From "The Jewish Holiday Kitchen" by Joan Nathan. Schocken


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