SPINACH AND POTATO MATZO PIE

[Guest guest]

SPINACH AND POTATO MATZO PIE

 

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 non-fat 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