4 Matzos, to 5
1/2 c Peanut oil
6 pk Frozen spinach, chopped
2 Onions, chopped
3 Cloves garlic, minced
2 Serrano pepper, chopped
Salt and freshly ground
-black pepper, to taste
4 Eggs, beaten well
2 c Shredded mozzarella cheese
Soak matzos in warm water until soft; squeeze dry. Oil a 9×12 baking pan
and layer matzos in bottom. Wash well, briefly blanch and squeeze water out
of spinach. Chop fine. In a frying pan, saute onio ns 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. Po ur over spinach and sprinkle remaining cheese on
top. Bake in 250F oven 15-20 minutes.
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988.
Yields
8 Servings