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 spinach 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 and 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 plate 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 matzos. 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.
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