Recipe: Pita de Spinaka (Spinach Pie)

Serves 8

6 tablespoons light olive or vegetable oil, divided

2 whole matzos

3 (10-ounce) packages fresh washed spinach leaves or 2 (10-ounce) packages frozen spinach, thawed

1 cup chopped green onions (1 large bunch)

1 cup matzo meal

¾ cup chopped fresh dill

8 eggs

4 tablespoons lemon juice

¼ teaspoon nutmeg

½ teaspoon salt

Freshly ground black pepper to taste

1. Preheat oven to 350 degrees. With 1 tablespoon oil, grease the bottom and sides of a shallow 2-quart baking dish. Crumble the whole matzos over the bottom. Set aside.

2. Remove thick stems from spinach. If using frozen spinach, squeeze out excess moisture. Chop spinach coarsely.

3. In a large skillet, heat the remaining 5 tablespoons olive oil over medium heat. Add the green onions, stirring 2 minutes. Stir in the spinach, cooking a few minutes until wilted. (If using frozen spinach, just cook briefly to blend.) Stir in the matzo meal and dill. Remove from the heat and cool slightly.

4. With an electric mixer, beat the eggs, lemon juice, nutmeg, salt and pepper until foamy. Beat in the spinach mixture.

5. Spoon the filling over the crumbled matzos. Bake 30 minutes, until firm and lightly browned on top. Serve warm.

Data per serving:

Calories 284

Protein 11g

Fat 16g

Carbohydrates 26g

Sodium 257mg

Saturated fat 3g

Monounsaturated fat 9g

Polyunsaturated fat 2g

Cholesterol 213mg

From "The Passover Table" by Susan R. Friedland