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.

From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988.