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Pie, Spinach and Artichoke (P, KLP)
Source: Carol Field, "Celebrating Italy"
Serves: 16

8 matzo squares
9 tbsp. olive oil, divided
Salt and freshly ground black pepper
1-1/2 pounds onions, peeled and thinly sliced
2 14-oz. cans artichoke hearts, drained
6 cloves garlic, peeled, minced and divided
3/4 tsp. minced fresh rosemary
3/4 tsp. minced fresh sage
2 pounds fresh spinach leaves, washed, drained and stemmed
1/4 tsp. red pepper flakes
1/4 tsp. nutmeg
1 pound mushrooms, sliced
Margarine for greasing the pan
6 large eggs
1/2 cup fresh lemon juice
1/2 cup vegetable broth

Fit as many matzo squares as possible in a 9"x13" glass baking dish and cover with water. Soak for 2 minutes. Drain on paper towelling and repeat with remaining matzo.

Place 2 tbsp. olive oil in and sauté onions over medium heat until golden, about 25 minutes. Remove from pan and set aside.

Slice artichoke heart into quarters. Add 2 tbsp. olive oil to pan and sauté artichoke hearts, one third of the chopped garlic, rosemary, sage and salt to taste, over medium heat for 5 minutes. Remove from pan and set aside.

Place as much spinach as will fit in the skillet and steam, using just the water that clings to the leaves, over medium heat until wilted (this may take 3 batches to complete). Remove from pan and drain. When completely cool, squeeze or press remaining water from spinach.

Return to pan along with 2 tbsp. of olive oil, a third of the chopped garlic, red pepper flakes, nutmeg and salt to taste; sauté for 5 minutes over medium heat. Remove and set aside.

In same skillet, sauté mushrooms in 2 tbsp. olive oil, remaining garlic and salt, over medium heat for 5 minutes.

Preheat oven to 400°. Grease a 9"x13"x3" baking dish. Add a layer of 2 matzo sheets (it doesn't matter if they fall apart). Cover with reserved onions. Add successive layers, in this order; 2 matzo, artichokes, 2 matzo, spinach, 2 matzo and, finally, the mushrooms.

In a small bowl, beat eggs and lemon juice; pour over the top of the dish, letting it seep down the edges of the dish. Add  broth to moisten well.

Bake for 30 to 35 minutes or until the mixture is set and cooked through. Slice into squares and serve hot.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A