- Heat the spinach in a saucepan with 1/2 cup of water, until completely thawed. Strain the spinach, reserving half the amount of liquid.
- 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.
Per Serving: 378 calories; 20.3 32.8 19.7 281 366 Full nutrition
ReviewsRead all reviews 5
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 lik...
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...
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 seas...
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 ...