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Name: Spinach And Matzo Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 18
Cuisine: American
Ingredients: 8 md Potatoes; Thawed and squeezed dry; salt and pepper to taste; 6 Matzos; up to 8; 20 oz Frozen chopped spinach; 6 Scallions; diced; 1 Lemon juice of; OR white cheddar; 15 oz Ricotta cheese; 2 c Grated mild white cheese; Such as mozzarella or

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INGREDIENTS

8 md Potatoes
Thawed and squeezed dry
salt and pepper ; to taste
6 Matzos; up to 8
20 oz Frozen chopped spinach
6 Scallions; diced
1 Lemon ; juice of
OR white cheddar
15 oz Ricotta cheese
2 c Grated mild white cheese
Such as mozzarella or

Servings

INSTRUCTIONS

MAKES 18 SERVINGS LACTO Matzo pies, called MINAHS, are common at Sephardic seders. They consist of layered matzos, vegetables and cheese. Nava Atlas developed this recipe. Bake or microwave potatoes in their skins until tender; cool. Peel and cut into 1/4-inch round slices. Preheat oven to 350 degrees. In mixing bowl, combine spinach, scallions, ricotta cheese, lemon juice, salt and pepper. Soak matzos in warm water in shallow container until pliable, about 2 minutes; drain. Lightly oil 2 9- by 9-inch casseroles or baking pans; line bottoms with layer of matzos. Layer each pan with spinach mixture, potato slices, matzos and 1/2 cup mild white cheese. Repeat until all ingredients are used, finishing with layer of matzo. Bake until top matzo is golden with spots of brown, 25 to 30 minutes. Cool; cut in squares to serve. Makes 18 servings. PER SERVING: 179 CAL.; 9G PROT.; 4G TOTAL FAT (2G SAT. FAT); 26G CARB.; 14MG CHOL.; 127MG SOD.; 7G FIBER By Kathleen on Apr 15, 1999. Recipe by: Vegetarian Times Magazine, April 1997, page 66

NOTES

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Spinach And Matzo Pie

8 md Potatoes
 Thawed and squeezed dry
 salt and pepper to taste
6 Matzos; up to 8
20 oz Frozen chopped spinach
6 Scallions; diced
1 Lemon juice of
 OR white cheddar
15 oz Ricotta cheese
2 c Grated mild white cheese
 Such as mozzarella or

MAKES 18 SERVINGS LACTO    Matzo pies, called MINAHS, are common at Sephardic seders. They consist of  layered matzos, vegetables and cheese. Nava Atlas developed this recipe.    Bake or microwave potatoes in their skins until tender; cool. Peel and cut  into 1/4-inch round slices.    Preheat oven to 350 degrees. In mixing bowl, combine spinach, scallions,  ricotta cheese, lemon juice, salt and pepper.    Soak matzos in warm water in shallow container until pliable, about 2  minutes; drain.    Lightly oil 2 9- by 9-inch casseroles or baking pans; line bottoms with  layer of matzos. Layer each pan with spinach mixture, potato slices, matzos  and 1/2 cup mild white cheese. Repeat until all ingredients are used,  finishing with layer of matzo.    Bake until top matzo is golden with spots of brown, 25 to 30 minutes. Cool;  cut in squares to serve. Makes 18 servings. PER SERVING: 179 CAL.; 9G  PROT.; 4G TOTAL FAT (2G SAT. FAT); 26G CARB.; 14MG CHOL.; 127MG SOD.; 7G  FIBER        By Kathleen <schuller@ix.netcom.com> on Apr 15, 1999.    Recipe by: Vegetarian Times Magazine, April 1997, page 66

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Nutrition

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Serving Size: 1 Serving (156g)
Recipe Makes: 18 servings

Calories: 116
Calories from Fat: 19 (16%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 7.3mg		2 %
Sodium 67.4mg		2 %
Potassium 546mg		14 %
Total Carbohydrate 19.7g		6 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 16.4g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 116

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