 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
I was craving Jewish comfort food. Slightly based off a recipe I grew up with, and with the quantity adjusted for a singleton household. But it can be doubled to bake in a 9x13 pan with no worries, just bake it for longer. You can use 4-5 tablespoons matzo meal instead of 2 matzohs but I like the texture of regular matzohs (and the fun of crushing it up!) Sweet paprika can be used, but I find the smoked paprika really makes it zing. Ingredients:
2 cups spinach |
1 large carrot |
1 small onion |
2 matzohs, broken into pieces |
1 egg |
2 tablespoons olive oil |
1 teaspoon kosher salt |
1/2 teaspoon pepper |
1/4 teaspoon smoked paprika |
Directions:
1. Chop the spinach in a food processor until desired texture is reached. Chop the onion roughly, and grate the carrot. pre-packaged shredded carrot works well too.
2. Beat the egg in a mixing bowl, adding the oil and salt, pepper, and.
3. paprika.
4. Add the matzohs. I find that doing a rough chop of the matzohs in the.
5. food processor gets them to a good consistency.
6. Mix in the veggies. Pour into a greased 9 pie pan, and bake at 400F for.
7. 45-55 minutes or until the top is browned.
|
|