1/3 cup olive oil

1 cup chopped green onion

2 cloves garlic, minced

1 package frozen spinach, thawed

1/2 cup matzo meal

1 tablespoon fresh dill

5 eggs

2 tablespoons lemon juice

2 whole matzos

salt and pepper to taste

Preheat oven to 350 degrees F. Coat the bottom of a pie pan with small amount of oil. Set aside.

Heat rest of oil in a heavy skillet. Add green onion and garlic, and after a couple of minutes, spinach. Stir until well combined with oil. Stir in matzo meal. Add dill, salt, and pepper to taste. Remove from heat.

Run two matzos under water to soften them slightly. In a shallow bowl, beat one egg and dredge broken pieces of the matzos in it. Layer the matzos in bottom of pie pan. Sprinkle with salt and pepper.

Beat remaining 4 eggs in a large bowl with the lemon juice until frothy. Add spinach mixture, combine, and pour into pan. Bake for 30 to 40 minutes, until top is slightly brown. Serve warm. Serves 4.


1/4 cup vegetable oil

1 lb. (about 8) carrots

1 lb. (about 3) apples

1 teaspoon sugar (or more to taste)

1/3 cup matzo meal

1/2 teaspoon ground nutmeg (or more to taste)

1/2 teaspoon lemon juice

1/2 teaspoon grated lemon peel

3/4 cup slivered almonds

Preheat oven to 350 degrees F. Lightly oil a 4-cup pie plate or gratin dish.

Scrape carrots and grate them in food processor or by hand with a box grater (about 4 cups). Peel and core apples and grate them (about 1 cup).

In a large bowl, combine all ingredients except 1/4 cup of the almonds. Grate almonds.

Transfer contents of bowl to baking dish. Sprinkle top with grated almonds. Bake for 20 to 30 minutes or until mixture is heated through. Serve hot or warm. Serves 6 to 8.

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