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

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