Soak matzos in warm water until soft; squeeze dry. Oil a 9x12 baking
pan and layer matzos in bottom. Wash well, briefly blanch and squeeze water
out of spinach. Chop fine. In a frying pan, saute onions and garlic lightly
in remaining peanut oil. Add peppers, spinach and salt and pepper to taste.
Cook until flavors meld. Cool and pour into matzo-lined pan. Add eggs and
1 cup cheese. Mix well. Pour over spinach and sprinkle remaining cheese
on top. Bake in 250F oven 15-20 minutes.
From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988.
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