Soak the unbroken matzos in cold water until soft. Drain very well on a cloth or paper towel. Squeeze if necessary. (This step is important, or the mina will be too soggy and not crunchy.) Wash the s pinach well, drain thoroughly, and dry, then chop lightly. Saute the onion in 2 tbsp oil. Add the meat and cook until browned. Just before it is done, add the pignolias, if using. Season with salt an d allspice. Degrease. Cook the spinach briefly, just until it wilts. Drain and mix with meat and potatoes. Beat two eggs well and add to the spinach-meat mixture. Preheat oven to 400F. Grease a pie p late or square baking pan with 2 tbsp oil. Cover the bottom of the pan with 2 whole matzos. If they break up, you can patch them. Spread the spinach-meat mixture on top. Cover with the remaining 2 ma tzos. Brush the top with the remaining 2 tbsp oil. Beat the remaining egg and spread over all. Bake 50 min or until top is lightly browned. NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988. Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #547 by "Master Harper Gaellon"
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 539 (70%)|
|Amt Per Serving||% DV|
|Total Fat 59.9g||80 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 23.6g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 642.8mg||198 %|
|Sodium 441.8mg||15 %|
|Potassium 1089.4mg||29 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 12.8g|
|Protein 43g||61 %|
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Calories per serving: 774
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