Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

SPINACH MENA ............................
============ -...........................
[Recipes from folk singer -...........
-Ritasue Charlestein]

This wonderful Sephardic dish, perfect for Passover, tastes like
spinach lasagna. The filling can also be meat cooked with tomatoes
and spices.
.................................................................. 1
pk Frozen Spinach; thawed; squeezed; chopped 1/4 c Parsley; chopped 1
tb Green Onion; chopped 4 ea Eggs 1/4 c Parmesan Cheese 1 tb Matzoh
Meal 4 ea Matzoh crackers 2 ts Water 2 c Cottage Cheese 1 tb Fresh
Dill; chopped x Salt x Pepper TOPPING: 1 tb Oil 2 tb Parmesan Cheese
PREHEAT oven to 350F. Oil a 8 or 9 inch square pan. IN medium bowl,
mix spinach, parsley, green onions, cottage cheese, dill, 2 of the
eggs, Parmesan and matzoh meal. Season to taste with salt and pepper.
FILL one bowl with hot water and a second with the remaining 2 eggs
beaten with 2 teaspoons water. Dip one matzoh at a time into water
bath. Leave 2 minutes to soften. Blot with paper towel and dip into
egg mixture. LINE bottom of one pan with one matzoh. Split 2 matzohs
in half and line sides of pan. Fill with spinach mixture and top with
remaining matzoh. BRUSH oil on top of matzoh. Bake 30 minutes.
Sprinkle with Parmesan and bake another 15 minutes or until filling
is set and top is browned slightly. It will firm up as it cools.
Serve warm. SERVES 6. From An Article: Passover Medley by Cynthia
David - 12 April, 1995

Submitted By SAM LEFKOWITZ On 04-14-95

Browse by categories