Sephardic Meat Matzoh Pie Recipes
SPINACH AND MATZOH PIE
On a weeknight, when you don't have the time to work with paper-thin sheets of phyllo, try matzo. Although different from phyllo, it makes an easy framework for a spanakopita-like pie. This pie's dill- and nutmeg-seasoned spinach is made tangy with cottage cheese (which is smooth once blended) and gets a salty hit from feta.
Provided by Melissa Roberts
Categories Blender Bake Passover Vegetarian Dinner Casserole/Gratin Feta Spinach Kosher Kosher for Passover Cottage Cheese Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (main course) servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F with rack in middle.
- Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
- Meanwhile, put spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
- Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
- Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.
- Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining 1/2 cup feta.
- Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
SEPHARDIC MEAT & MATZOH PIE
Very old, traditional recipe from Spain. Nowadays Sephardic is associated with Morocco etc., but it comes from Sepharad which means Spain and from where once came all Sephardic Jews (as well as many Ashkenazim before becoming Ashkenazi). Vary tasty, rich dish for leftover matzoh.
Provided by MumofJuan
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak matzot with some water for 10 minutes.
- In a frying pan with the oil sauté onions until tender. Add meat and fennel, salt and pepper until no longer pink the meat. Add wine and let all simmer for 20 minutes stirring occasionally.
- In a bowl mix mashed potatoes with eggs.
- Add 1/2 of the egg-potato mix to the meat when this last is done.
- In a rectangular baking bowl (Pyrex is best)´previously oiled, put a layer of matzoh, then 1/3 of the meat mixture and so on. You'll have 6 layers--3 matzot, 3 meat mix. Add the last layer:; use the half portion left from the potato-egg mixture.
- Place it in the oven at 350ºF for an hour.
- Serve it hot with a glass of the best Spanish red wine. Lechaim!
Nutrition Facts : Calories 678.7, Fat 34.3, SaturatedFat 7.8, Cholesterol 250.1, Sodium 129.7, Carbohydrate 58.2, Fiber 5.4, Sugar 3.7, Protein 23.4
POTATO AND CHEESE MINA (PASSOVER MATZO PIE)
This simple & delicious recipe is from New York's much-loved "Capsouto Frères Restaurant". Mina is a traditional Sephardic Passover pie. It can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes.
Provided by blucoat
Categories Savory Pies
Time 40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Peel and dice potato. Place in a medium pot with enough cold water to cover. Bring to boil and cook until soft. Strain and pass potato through a food mill. Set aside to cool.
- In a large bowl mix mashed potato with 6 eggs, seasonings, and 4 ounces cheese.
- Preheat oven to 350ºF. Beat two eggs in a large bowl with milk and 1 Tablespoon olive oil. Place warm salted water in a hotel pan or other container large enough to fit whole matzo board. Briefly soak each matzo in water. Dry each matzo and then dip into egg mixture. Heat a large sauté pan with olive oil. Sauté both sides of one matzo until golden brown. Repeat with remaining matzo. Leaving one piece of sautéed matzo in hot pan, place half of potato and cheese mixture on top, then place second piece of matzo over filling. Cover with remaining half of mixture. Place last matzo on top and sprinkle with 2 ounces of cheese. Bake for about 15-20 minutes or just until set. Remove from pan and allow to cool slightly. Serve warm.
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