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2 packages frozen chopped spinach, defrosted
Preheat oven to 350°F.
Drain spinach thoroughly.
In a bowl break matzo up into small pieces. Cover with warm water just until beginning to soften. Drain thoroughly.
Mix spinach with matzo. Beat egg yolks with cottage cheese, sour cream and salt. Stiffly beat egg whites and fold in.
Using a 9" square greased baking dish, spread half the egg mixture, top with spinach mixture, then rest of egg mixture. Cover with sliced cheese. Bake for 45 minutes or until firm.
Poster's Notes:
Posted by Judy Bart Kancigor
Nutritional Info Per Serving: N/A
5 squares matzo
5 eggs, separated
1 lb. cottage cheese
3 tablespoons sour cream
1/2 tsp. salt
1/2 lb. sliced Cheddar or Jack cheese
Elaine Asa, wife of Temple Beth Tikvah's Rabbi Emeritus Haim Asa, developed this recipe years ago when three of her four children became vegetarians. "For years I served a vegetarian Seder, much to the chagrin of other guests who hungered for meat. I just had to get creative. Now that the children are far away, we're back to brisket every year, and we just dig in!" These days Elaine saves this dish for a dairy lunch during the week.