Ingredients1 h 20 m servings 191 cals
- Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes in the preheated oven, and bake for 45 minutes, or until tender. Turn once or twice. Cool, peel and cut into 1/4 inch slices.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the spinach, green onion, ricotta cheese, lemon juice, salt and pepper. Wet the matzo sheets under warm running water briefly on each side, just until pliable. Place one in the bottom of a 9 inch square baking dish. Spread 1/4 of the ricotta mixture over it, followed by a layer of potato slices. Sprinkle 1/4 of the mozzarella cheese over the potatoes. Repeat the layers, and finish with mozzarella cheese on top.
- Bake for 35 minutes in the preheated oven, until the cheese on top is bubbly and golden brown. Keep warm until you are ready to serve. Cut into squares.
Per Serving: 191 calories; 4.4 g fat; 28.4 g carbohydrates; 11.1 g protein; 16 mg cholesterol; 161 mg sodium. Full nutrition
ReviewsRead all reviews 5
4 layers were way too many for my pan, and I had to add extra layers on the size since the matzoh pieces were too small. I would cut the potatoes thinner than 1/4 of an inch. If Garlic is allowe...
Well, I had to improvise a little bit because I didn't have all of the ingredients in the house. I substituted cottage cheese for the ricotta, and I didn't have quite enough mozzarella cheese, s...
I loved this recipe! I did make a few changes--I hadn't bought enough spinach, so I used shredded carrots for half the spinach, and substituted a medium grated yellow onion for the green onions....
I followed the recipe exactly. It was too bland and very dry. The potatoes seemed out of place.