Mina (Matzo Pie)
Source of Recipe
"Passover Cookery in the Kitchen", by Joan Kekst
4 tablespoons vegetable oil
or
4 tablespoons olive oil
2 cups onion -- chopped
1 tablespoon garlic -- minced
1 1/2 cups mushrooms -- thinly sliced
2 cups lamb -- cooked
or
2 cups chicken -- cooked
2 tablespoons matzo meal
salt -- to taste
pepper -- to taste
1 cup parsley -- chopped
1/2 pound fresh spinach -- chopped
1 whole egg -- beaten
3 egg whites -- lightly beaten
8 slices matzo
1 cup chicken stock
Heat 3 tablespoons oil in an 11-inch skillet, add onions, slowly saute 5 minutes. Add garlic, cook 2 minutes, until transparent. Add mushrooms. Increase heat when mushrooms exude their juices to evaporate most of the liquid. Cool slightly. Stir in meat, matzo meal, season to taste with salt and pepper. Add 1/2 cup parsley, the chopped spinach and half the beaten eggs. Remove from heat.
Preheat oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan.
Quickly dip matzo into stock to soften, arrange a single layer in pan. Spoon half the meat mixture over matzo, cover with a second matzo layer, spread remaining meat mixture, top with matzo. Brush top matzo with oil, pour over remaining stock and egg mixture, bake 15 minutes. Brush again with oil, continue baking 15 minutes more. Cool 5 minutes before slicing.
Nutritional analysis:
Calories 251, carbohydrate 25 g, sodium 130 mg, cholesterol 55 g, protein 21 g, fiber 2 g
Source: "Passover Cookery in the Kitchen", by Joan Kekst
Categories: Chicken, Jewish, Lamb, Meats, Passover
Typed for you by Judi Mae Phelps.
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