An easy Passover lunch. Serve with a salad on the side.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the spinach in a saucepan with 1/2 cup of water, until completely thawed. Strain the spinach, reserving half the amount of liquid.

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  • 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

378.2 calories; protein 19.7g 39% DV; carbohydrates 32.8g 11% DV; fat 20.3g 31% DV; cholesterol 281.5mg 94% DV; sodium 366.3mg 15% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/05/2003
This is a great recipe. I think that I will add some onion the next time I make it. At first I thought that the spinach amount might be to much but after making it according to the recipe I liked it. Very easy to put together. Read More
(17)

Most helpful critical review

Rating: 2 stars
04/18/2004
I made this recipe in order to try and use up the last little bits of matzah lying around post-Passover. I was very disappointed. It uses an incredible amount of spinach and is impossible to turn over as a single unit. Maybe this would have been better with a single package of spinach and cooked as a true frittata in the oven... Read More
(12)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/05/2003
This is a great recipe. I think that I will add some onion the next time I make it. At first I thought that the spinach amount might be to much but after making it according to the recipe I liked it. Very easy to put together. Read More
(17)
Rating: 2 stars
04/18/2004
I made this recipe in order to try and use up the last little bits of matzah lying around post-Passover. I was very disappointed. It uses an incredible amount of spinach and is impossible to turn over as a single unit. Maybe this would have been better with a single package of spinach and cooked as a true frittata in the oven... Read More
(12)
Rating: 4 stars
04/13/2009
The idea of mixing these things together is fantastic! I also added chopped onion and red pepper and added a LOT of salt, garlic powder and black pepper. You should definitely add a LOT of seasoning to give it some extra flavor as spinach and matzo both are very un-flavorful. I also added a lot of mozzarella cheese after it was out of the pan... I love it! And it is sooo healthy. Just add what you think would taste good! It would be hard to mess up!!! Read More
(8)
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Rating: 5 stars
04/13/2012
As far as Passover dishes go, this one definitely gets 5 stars. It was easy to make and delicious. I added onions, quadrupled the amount of cheese, and next time I will be adding goat cheese to the mix as well. As is, the recipe is bland, but an absolute winner for kosher keeping spinach lovers! Read More
(4)
Rating: 4 stars
04/08/2012
TASTY! Added some sautéed shallot and used "shredded" parmesan. Might use more cheese next time. Read More
(3)