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Recipe: Artichokematzo And Spinach Pie
Similar Categories: Artichokematzo, Spinach, Pie
MAKES 16 SERVINGS
8 matzo squares
9 T. olive oil, divided
1 pound ground beef (optional)
Salt and freshly ground black pepper
1-1/2 lbs.onions, peeled and thinly sliced
2 (14-oz.) cans artichoke hearts, drained
6 cloves garlic, peeled, minced and divided
3/4 t. minced fresh rosemary
3/4 t. minced fresh sage
2 lbs.fresh spinach leaves,washed,drained,stemmed
1/4 t. red pepper flakes
1/4 t. nutmeg
1 lbs. mushrooms, sliced
Margarine for greasing the pan
6 lg eggs
1/2 c. fresh lemon juice
1/2 c. beef or vegetable broth
Fit as many matzo squares as possible in a
9x13" glass baking dish; cover with water. Soak
for 2 minutes. Drain on paper toweling; repeat
with remaining matzo.
If using the ground beef, heat 1 T. olive oil
in a large skillet over medium-high heat and
saute until browned, about 6 min. Add salt and
pepper to taste. Drain; set aside.
Place 2 T. olive oil in the same skillet and
saute onions over medium heat until golden, about
25 min. Remove from pan and set aside.
Slice artichoke heart into quarters. Add 2 T.
olive oil to pan; saute artichoke hearts, one
third of the chopped garlic, rosemary, sage and
salt to taste, over medium heat for 5 min. Remove
from pan; set aside.
Place as much spinach as will fit in the
skillet; steam, using just the
water that clings to the leaves, over medium heat
until wilted (this may take 3 batches to
complete). Remove from pan; drain. When
completely
cool, squeeze or press remaining water from
spinach.
Return to pan along with 2 T. of olive oil, a
third of the chopped garlic, red pepper flakes,
nutmeg and salt to taste; saute for 5 min.
over medium heat. Remove; set aside.
In same skillet, saute mushrooms in 2 T.
olive oil, remaining garlic and salt, over medium
heat for 5 minutes.
Preheat oven to 400 degrees. Grease a 9x13x3"
baking dish. If using the
ground beef, cover bottom of pan with browned
beef. Add a layer of 2 matzo sheets (it doesn't
matter if they fall apart). Cover with reserved
onions. Add successive layers, in this order; 2
matzo, artichokes, 2 matzo, spinach,
2 matzo and, finally, the mushrooms.
In a small bowl, beat eggs and lemon juice;
pour over the top of the dish, letting it seep
down the edges of the dish. Add beef broth to
moisten well.
Bake for 30-35 min. or until the mixture is set
and cooked through. Slice into squares; serve
hot.
Nutrition facts per serving: 274 cal, 16 g fat, 4
g sat. fat, 100 mg chol, 21 g carbo, 13 g pro,
1112 mg sod, 6 g fiber.
8 matzo squares
9 T. olive oil, divided
1 pound ground beef (optional)
Salt and freshly ground black pepper
1-1/2 lbs.onions, peeled and thinly sliced
2 (14-oz.) cans artichoke hearts, drained
6 cloves garlic, peeled, minced and divided
3/4 t. minced fresh rosemary
3/4 t. minced fresh sage
2 lbs.fresh spinach leaves,washed,drained,stemmed
1/4 t. red pepper flakes
1/4 t. nutmeg
1 lbs. mushrooms, sliced
Margarine for greasing the pan
6 lg eggs
1/2 c. fresh lemon juice
1/2 c. beef or vegetable broth
Fit as many matzo squares as possible in a
9x13" glass baking dish; cover with water. Soak
for 2 minutes. Drain on paper toweling; repeat
with remaining matzo.
If using the ground beef, heat 1 T. olive oil
in a large skillet over medium-high heat and
saute until browned, about 6 min. Add salt and
pepper to taste. Drain; set aside.
Place 2 T. olive oil in the same skillet and
saute onions over medium heat until golden, about
25 min. Remove from pan and set aside.
Slice artichoke heart into quarters. Add 2 T.
olive oil to pan; saute artichoke hearts, one
third of the chopped garlic, rosemary, sage and
salt to taste, over medium heat for 5 min. Remove
from pan; set aside.
Place as much spinach as will fit in the
skillet; steam, using just the
water that clings to the leaves, over medium heat
until wilted (this may take 3 batches to
complete). Remove from pan; drain. When
completely
cool, squeeze or press remaining water from
spinach.
Return to pan along with 2 T. of olive oil, a
third of the chopped garlic, red pepper flakes,
nutmeg and salt to taste; saute for 5 min.
over medium heat. Remove; set aside.
In same skillet, saute mushrooms in 2 T.
olive oil, remaining garlic and salt, over medium
heat for 5 minutes.
Preheat oven to 400 degrees. Grease a 9x13x3"
baking dish. If using the
ground beef, cover bottom of pan with browned
beef. Add a layer of 2 matzo sheets (it doesn't
matter if they fall apart). Cover with reserved
onions. Add successive layers, in this order; 2
matzo, artichokes, 2 matzo, spinach,
2 matzo and, finally, the mushrooms.
In a small bowl, beat eggs and lemon juice;
pour over the top of the dish, letting it seep
down the edges of the dish. Add beef broth to
moisten well.
Bake for 30-35 min. or until the mixture is set
and cooked through. Slice into squares; serve
hot.
Nutrition facts per serving: 274 cal, 16 g fat, 4
g sat. fat, 100 mg chol, 21 g carbo, 13 g pro,
1112 mg sod, 6 g fiber.
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