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Pesach Spinach Bake (Mina) (D, KLP, TNT)
Source: "The Sephardi Culinary Tradition," Cape Town, 1984 by Elsie Menasche
Serves: 8-10

4 sheets matzo
2 eggs beaten
salt and freshly ground black pepper
2 bunches spinach, washed, dried and shredded
2 cups mixed grated cheese (Cheddar and Parmesan mix)
4 potatoes, boiled and mashed
3 eggs, beaten
salt to taste

Soak matzo in water to cover until soft, about 15 minutes. Squeeze out all excess water.

Mix matzo with 2 beaten eggs and seasoning and place half in and oiled ovenproof dish.

Mix spinach with 1-1/2 cups cheese, mashed potato, 3 eggs and salt. Spoon over the matzo layer. Top with remaining matzo and cheese.

Bake at 180°C/350°F for 30 minutes until golden.

Posted by Jocelyn Angels

Nutritional Info Per Serving: N/A