High Maintenance Mom

Preheat oven to 350°F.

Heat 5 T. of olive oil in large skillet. Add scallions and saute for 3 minutes. Add spinach and stir until wilted and combined with oil (about 5 minutes). Add salt and pepper. Stir in matzo meal and combine well using a wooden spoon. Add dill. Stir and remove from heat.

Beat eggs with lemon juice until frothy (I use the electric mixer for a 3-4 minutes). Add spinach mixture to the eggs.

Grease the bottom and sides of a 2 quart baking dish. Break the whole matzos and cover the bottom of the oiled pan. Pour spinach mixture on top of matzo and back for 40 to 45 minutes (until top is nicely brown). Serve warm.

The Passover Table, Susan Friedland

6 to 8

30

This is my favorite passover dish and now that I use matzo meal as bread crumbs in other dishes (it's the easiest way to find bread crumbs without added sugar/preservatives/etc.), I'm planning to make it at other times. It comes from The Passover Table: New and Traditional Recipes for Your Seders and the Entire Passover Week.

6 T. Olive oil

~ 18 oz frozen spinach - thawed or 2 lbs fresh spinach (clean w/stems removed)

2 c. scallions - chopped (includes some green tops) - about 12

1 c. matzo meal

1 c. fresh dill - chopped

8 eggs

4 T. lemon juice

2 whole matzos

1 t. salt

~1/2 t. pepper