Spinach Moussaka

Preheat oven to 400 degrees F. Grease a 9-inch square pan with 1 tablespoon oil.

Briefly dip matzo slices in water to soften. Drain on paper towels. Fit half of the matzo slices on bottom of pan.

Thoroughly drain frozen spinach or wash fresh spinach, remove stems. Cook fresh spinach in salted water for 2 minutes, drain and chop.

Saute onion and garlic in 2 tablespoons oil until golden, add the mushrooms. Cook until mushroom juices evaporate. Season with salt and pepper, add the spinach, lemon juice and almonds, then remove from heat. Cool.

Lightly beat whole eggs with a pinch of salt and stir into spinach mixture. Adjust flavor and add dill and a bit of matzo meal if needed.

Brush matzo in pan with oil and spread with potatoes. Top with the spinach mixture and cover with remaining matzo, then brush with oil.

Beat the egg white with 1 tablespoon oil, add nutmeg and brush this on the matzo.

Bake 50 minutes, baste with remaining egg white and grated nutmeg several times. Bake until top is lightly browned.

cook's notes

Add ricotta cheese to the spinach mixture for a hearty dairy meal during Passover, if desired.