Guest guest Posted March 27, 2003 Report Share Posted March 27, 2003 Matzo pies, called minas, are common at Sephardic Seders. They consist of layered matzos, vegetables and cheese. 8 medium potatoes 2 10-ounce packages frozen chopped spinach, thawed and squeezed 4 to 6 scallions, diced 15-ounce container reduced-fat or nonfat ricotta cheese 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. Serves: 8 to 10 Quote Link to comment Share on other sites More sharing options...
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