This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Passover Spinach Bake
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- #67479
This passover bake doesn't mess around. Zucchini, carrots and onions add to the veggie variety; some matzo meal and eggs bind the whole thing together beautifully.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
3 comments
ingredients
2 onions chopped
1 pound mushrooms, coarsely chopped
2 tablespoons oil
8 carrots, coarsely chopped
1 zucchini, coarsely chopped
40 ounces fresh spinach, chopped or frozen chopped spinach thawed
1 cup matzah meal
6 eggs
salt and pepper, to taste
4 cubes chicken bouillon, smashed to powder
directions
Heat oven to 325 degrees F. Prepare 9" x 13" pan, grease well.
Saute onions and mushrooms in oil.
Combine all ingredients together in a big bowl--you can add the sauteed onions and mushrooms right to the mixture without cooling. Mix thoroughly (hands work best). Put into prepared pan.
Bake 45 minutes to 1 hour. Should be firm and set.
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nutrition data
246 calories, 9 grams fat, 32 grams carbohydrates, 13 grams protein per serving.
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reviews & comments
I've made the Passover Spinach Bake. The 40 oz of spinach must be a mistake, The large bags of spinach are 16 oz. In the end I don't know how much spinach to use. I used 16 oz and 5 eggs. It was too loose. Help please. Rene
I'm not sure why you think 40 ounces is wrong? If your bags of spinach are 16 ounces, you'd need 2 1/2 bags (2.5 x 16 = 40). It would definitely be too runny if you only used 16 ounces of spinach and 5 eggs. If you make the recipe as written we think you'll love it!
December 23, 2016
This is a wonderful recipe. I have made it several times. Its a big hit. Everyone loves it!! It doesn't have to be messy...put all the ingredients in a big bowl. Fresh spinach is best!! If you have to use a big pot to mix ingredients than do that it works too. Mixing with hands works best. Fresh spinach looks overwhelming but once you start to mix all the ingredients it all comes together in a 9 x 13 pan.
How would it work if I omitted the zucchini and carrots?
Should be fine. You might have to reduce the cooking time unless you increase the other ingredients to make up for the zucchini and carrots.
Are you kidding? Does anyone review these recipes - this made enough for 20 people and didn't fit in any large bowl or container short of a garbage can - I have spinach from one end of my kitchen to another
Did you change the serving size? Because as written for 8 people it works just fine as directed. 40 ounces of fresh spinach can be kinda messy but once it's chopped, if you add the sauteed mushrooms and onions in while hot they will help to start to wilt the spinach and it will be more manageable. If you use frozen spinach, of course, that isn't an issue.