Mexican Spinach and Cheese Pie
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.
4 to 5 matzos
1/2 c peanut oil
6 pkg frozen spinach chopped
2 onions chopped
3 cloves garlic -- minced
2 serrano pepper -- chopped
salt and freshly ground black pepper -- to taste
4 eggs -- beaten well
2 c shredded mozzarella cheese
From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988.