Spinach And Matzoh Pie Recipes

Steps:

• Preheat oven to 400 degrees. Brush bottom and sides of an 8-by-8-inch baking dish with oil.
• Whisk together ricotta, eggs, half-and-half, 3/4 cup Parmesan, zest, and nutmeg. Season generously with salt and pepper. In another bowl, toss spinach with lemon juice; season with salt and pepper.
• Place 1 matzo sheet in bottom of prepared baking dish. Pour 1 cup cheese mixture over matzo. Sprinkle evenly with one-third of spinach mixture. Repeat layers 2 more times. Top with remaining matzo and drizzle with remaining cheese mixture. Sprinkle with remaining 1/2 cup Parmesan. Bake, uncovered, until puffed and golden brown on top, 35 to 40 minutes (cover with foil if browning too quickly). Let cool 15 minutes, then serve.

Steps:

• Heat the oil or butter in a large skillet over medium heat. Add the shallot and a pinch of salt and pepper. Cook, stirring occasionally, until soft and translucent, about 5 minutes.
• Meanwhile, fill a medium bowl with cold water and submerge the matzo. Soak for 1 minute, then drain and set aside. In a separate medium bowl, whisk together the eggs and heavy cream until homogenous. Stir in the matzo and set aside.
• Add the spinach to the shallots, one handful at a time, stirring until wilted. Add another pinch of salt. Pour in the egg mixture and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Add the cheese. Repeat this gentle pulling process until a majority of the mixture is set, 1 to 2 more times, then turn off the heat. The eggs should still be quite wet, but they'll continue to cook a bit in the skillet. Continue folding them gently, and once they've reached your desired firmness, remove them from the skillet and serve them immediately. Top with the hot sauce and ketchup.

Steps:

• Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

Steps:

• Preheat oven to 350 degrees.
• Combine first five ingredients in mixing bowl. Add oil and 1/2 cup matzoh meal. Stir in three eggs. Mix well with wooden spoon. Consistency should be fairly thick but slightly runny; mixture should drop in mass from tablespoon and just a little liquid should be visible. Add additional egg and/or matzoh meal, if needed, to attain that texture.
• Spread thin film of oil over bottom and sides of baking dish that measures about 8 by 11 by 1 1/2 inches. Turn in egg mixture and smooth top with back of spoon.
• Bake in preheated oven for 25 to 35 minutes, or until pie is completely set and slightly shrunken away from sides of dish.
• Serve hot or cold.

Steps:

• Preheat oven to 400°F with rack in middle. Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
• Meanwhile, put spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
• Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.
• Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining 1/2 cup feta.
• Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.