PASSOVER SPINACH FRITATTA
An easy Passover lunch. Serve with a salad on the side.
Provided by NIBLETS
Categories Breakfast and Brunch Eggs Frittata Recipes
Yield 3
Number Of Ingredients 7
Steps:
- Heat the spinach in a saucepan with 1/2 cup of water, until completely thawed. Strain the spinach, reserving half the amount of liquid.
- Crumble the matzo into a medium-size mixing bowl and pour the spinach and the remaining liquid over them. Mix thoroughly until the matzo are softened. Add the Parmesan, eggs, salt, nutmeg and pepper.
- Heat the margarine in a 12 inch skillet and add the spinach mixture. Cook on medium heat, uncovered for 5 minutes on each side. Sprinkle with grated Parmesan and serve immediately.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 32.8 g, Cholesterol 281.5 mg, Fat 20.3 g, Fiber 5.6 g, Protein 19.7 g, SaturatedFat 10.1 g, Sodium 366.3 mg, Sugar 2.9 g
SPINACH FETA PASSOVER LASAGNA
The matzah in this recipe cooks up to taste like a real lasagna -- you won't even notice you are eating a pesadic dinner! Fresh dill is delicious, but go ahead and substitute dried if fresh is not available, but cut the amount by 1/2. Clipped from a magazine -- I don't remember which!
Provided by Susiecat too
Categories Savory Pies
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 F with a rack in the middle.
- Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12-15 minutes.
- Put spinach in a colander and press out as much liquid as possible. Add spinach to onion and cook another 5 minutes, stirring occasionally.
- Remove from heat and add 1/3 cup dill, 3/4 tsp salt and 1/2 tsp pepper.
- Puree cottage cheese in a blender with milk, eggs, nutmeg and 1/2 tsp each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
- Stack matzah in a deep dish and pour reserved cottage cheese mixture over them. Let stand 15 minutes to soften.
- Arrange 2 soaked matzahs side by side in a generously oiled 13x9 inch dish. Pour in half of spinach filling. Put 2 more matzahs on top, then pour in remaining filling. Cover with remaining 2 matzahs and pour any remaining cottage cheese mixture over them. Sprinkle with remaining 1/2 cup feta.
- Bake, uncovered, until golden and set, 30-35 minutes.
- Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
- Can be assembled before baking one day ahead and kept chilled, covered.
Nutrition Facts : Calories 342.6, Fat 17.3, SaturatedFat 7.8, Cholesterol 114.6, Sodium 603, Carbohydrate 27.6, Fiber 3, Sugar 5.7, Protein 20.2
SCACCHI (MEDITERRANEAN PASSOVER "LASAGNA")
This traditional Sephardic Passover main course uses leaven-free matzo in place of regular lasagna noodles, and has a delicious meat and spinach/mushroom filling.
Provided by Sephardi Kitchen
Categories Savory Pies
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the meat filling. In a medium pan, cook the meat with the onions and a little olive oil until browned, drain off fat. Add the raisins, parsley, allspice and cinnamon, cook for another couple of minutes. Set the meat mixture aside.
- Now for the vegetable filling! In a little olive oil, cook the onions until translucent, then add the pine nuts and sliced mushrooms, cook for a couple minutes longer. Stir in the spinach (with a bit of water if the spinach isn't frozen) and nutmeg. Cook until the spinach is wilted, set aside.
- Preheat the oven to 350 degrees, and soak the matzah in the warm broth until slightly softened and flexible.
- Grease a 9x13" glass pan, and place two soaked matzo in the bottom of the dish, with the edges overlapping slightly.
- Spread a layer of the meat mixture atop the matzo, followed by more matzo. Add a layer of the vegetables. Continue until the filling runs out, then top the pan with a final soaked matzo layer.
- Drizzle the beaten egg/chicken broth along the top of the dish.
- Bake until golden brown on top, about 30-45 minutes. If the top layer of matzo curls up or gets too crispy, you may want to pour a little additional broth over it.
ARTICHOKE SPINACH LASAGNA
This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.
Provided by DMCCRACKEN
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
- Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
- Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
- Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 44.5 g, Cholesterol 41.7 mg, Fat 16 g, Fiber 6.8 g, Protein 21.1 g, SaturatedFat 7.2 g, Sodium 1138.6 mg, Sugar 12.4 g
PORTABELLA MUSHROOM WITH SPINACH AND FETA LASAGNA (VEGETARIAN)
This is a wonderful vegetarian dish! If desired, regular mushrooms may be substituted for the portabellos, but the regular mushrooms should be sautéed first to release any moisture, To make things easier, you may Classico pasta sauce for this recipe or just use your own favorite sauce --- prep time includes boiling the pasta.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Cook the lasagna noodles until soft.
- Meanwhile in a saucepan, stir together the tomatoes (with juice), tomato sauce, tomato paste, vinegar and seasonings; heat till a medium boil; reduce the heat, cover, and simmer for 20-25 minutes.
- in a medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and the egg.
- In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.
- Layer 3 pieces of cooked lasagna noodles on top of the sauce.
- Then 1/2 of the cheese mixture.
- Then 1/2 of the sliced mushrooms.
- Then another 1/3 of the sauce; repeat.
- Top with the remaining pasta, then the balance of the sauce and then mozzarella cheese.
- Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.
Nutrition Facts : Calories 288.6, Fat 11.8, SaturatedFat 6.8, Cholesterol 62.1, Sodium 814.3, Carbohydrate 31.1, Fiber 4.2, Sugar 7.7, Protein 16.7
PASSOVER MATZO LASAGNA
You won't miss the lasagna noodles in this quick to assemble dairy passover dish. Whole Matzo boards are used in place of the noodles.
Provided by Chef4Six
Categories Main Dish Recipes Pasta Lasagna Recipes
Time 50m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Soak matzo sheets in a large bowl of hot water until tender, about 30 seconds. Drain. Combine eggs, cottage cheese, and 1/2 of the mozzarella cheese in a bowl. Pour 1/2 of a cup of marinara sauce on the bottom of a 9x13 inch baking pan. Place 2 matzo sheets over the sauce, then pour another layer of sauce over the sheets. Spread 1/2 of the cheese mixture on top, then another layer of sauce. Continue layering until all the matzo sheets are used, finishing with a layer of sauce. Sprinkle the remaining mozzarella cheese over the top.
- Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 23.2 g, Cholesterol 83.8 mg, Fat 8.9 g, Fiber 1.7 g, Protein 16.4 g, SaturatedFat 4.5 g, Sodium 636.9 mg, Sugar 6.8 g
SPINACH-FETA LASAGNA
Make and share this Spinach-feta Lasagna recipe from Food.com.
Provided by Poppy
Categories Greek
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Make the bechamel: Heat the butter in a medium saucepan over low heat, and as soon as it begins to sizzle, add the flour and stir for 5 minutes.
- Slowly add the milk, whisking all the while, until smooth and thick, about 5-7 minutes.
- Cover the bechamel with a kitchen towel and set aside until ready to use.
- Bring a large pot of salted water to a rolling boil and cook lasagna noodles until firm, about 10 minutes.
- Remove, drain, and place in a large bowl of cold water until ready to use.
- Heat 3 tablespoons olive oil in a medium skillet.
- Add the onion and celery cover the skillet, and cook over low heat until soft, about 10 minutes.
- Combine the spinach, onions and celery, dill, feta and anthotiro in a large bowl.
- Mix in the eggs, season with salt, pepper, and nutmeg, and toss with 2 to 4 more tablespoons of olive oil.
- Preheat oven to 350d.
- Lightly oil a large shallow baking dish (approximately 10 x 14 inches).
- Spread 2-3 tablespoons of bechamel on the bottom.
- Remove the lasagna noodles from the water one at a time and blot dry with a paper towel.
- Arrange one-third of the noodles in a single layer over the bechamel.
- Spread half the filling over the lasagna.
- Repeat with remaining lasagna and filling, ending up with a final layer of noodles.
- Spread the bechamel evenly over the noodles, and sprinkle with grated cheese.
- Bake for 45-50 minutes, until top is golden brown.
- Remove, cool slightly and serve.
Nutrition Facts : Calories 658.1, Fat 29.9, SaturatedFat 12.6, Cholesterol 125.7, Sodium 575.1, Carbohydrate 74.5, Fiber 6.9, Sugar 6.3, Protein 24.9
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