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Sephardic Matzah Spinach Pie (serves 6)
  • 2 pkgs. frozed chopped spinach (10 oz. each)
  • 3 eggs, separated
  • 1 1/2 cups mashed potatoes
  • 3/4 cup grated cheddar cheese
  • salt & white pepper to taste
  • 4-5 matzahs (enough to cover bottom of pan and filling)
  • warm water
  • 2 Tbsp. oil
Thaw and drain spinach well. In medium sized bowl, beat 1 egg well; add half mashed potatoes, 1/2 cup of grated cheese, and chopped spinach. Combine well. Season with salt & pepper.

Soak matzahs in shallow pan of warm water for about 3 minutes. Place matzahs between 2 towels to absorb excess water. Grease 9 inch square baking pan or pie plate with 1 Tbsp. oil. Heat the pan in preheated 350 oven.

Carefully line bottom an sides of hot pan with some of the matzah. Spread spinach filling evenly over the matzah. Cover the filling with remaining matzah.

In small bowl, beat the remaining 2 eggs; add the remaining potatoes, cheese and oil. Blend well. Spread this over matzah. Score top with a fork.

Bake for 1 hour or until top is lightly browned

Penina W. Freedenberg, Rockville, MD

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