Spinach and Matzo Stuffing
- Yield 6 to 8 servings
You can use matzo farfel for this dish, but try using sheets of matzo.
Ingredients
- 6 sheets matzo
- -- Warm water
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 large carrot, shredded
- 2 -- garlic cloves, minced
- 2 cups mushrooms, sliced
- 2 -- ribs celery, sliced
- 1 -- (16-ounce) package frozen cut leaf spinach, defrosted and drained well
- 2 -- eggs, beaten lightly
- -- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 350F.
- Crumble matzo and soak in a bowl of warm water 10 minutes; drain and squeeze excess moisture out well.
- Meanwhile, heat oil over medium heat in a large nonstick saute pan. Saute onions, carrots, garlic, mushrooms and celery in oil 5 minutes. Add defrosted spinach and saute an additional 2 minutes. Remove from heat and fold in drained and squeezed matzo, eggs, salt and pepper. Place in a greased 2- to 2 1/2-quart baking dish and bake, uncovered, 20 minutes until cooked through and set.
