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Passover Recipes
Matzo Spanikopita
Source: "The Classic Catering
People," by Amy Bernstein.
INGREDIENTS
12 Prepared matzo
melted butter or margarine for brushing matzo
5 boxes (10 oz size) frozen spinach squeezed dry
1/2 cup chopped onion
1/2 cup chopped fresh parsley (do not pack)
1/2 cup chopped fresh dill (do not pack)
3/4 pounds feta cheese crumbled
2 eggs
salt and pepper to taste (not too much salt, because feta is
salty)
Yield: 36 triangles.
PREPARATION
1. Preheat oven to 400°F.
2. Saute onions until soft. Mix together
with spinach. parsley, dill, feta and eggs. Season to taste
with salt and pepper.
3. Trim all sides of prepared matzo as close
to the edge as possible. Brush matzo with butter or margarine
on both sides. Make strips by cutting matzo in thirds following
the grain. Place a heaping teaspoon of spinach mixture on the
end of each strip and fold up like a flag to make a triangle.
Place seam side down and bake on a buttered (or margarined)
parchment-lined sheet tray. Bake in preheated oven for 25 minutes
or until browned.
4. Leftover spinach mix can be frozen.
