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Matzo Mina with Mushrooms and Spinach
Categories:
Dairy
Kosher for Passover
Ingredients
- 8 matzos
- large onion, chopped
- 2 bags chopped white button mushrooms
- 1 package frozen spinach leaves, thawed
- 1 cup boiling water
- 2 tablespoons mushroom soup powder
- a quarter teaspoon black pepper
- half package crumbled Bulgarian cheese
- 3 eggs
- 2 tablespoons matzo meal
Preparation
Soak the matzos and wrap them in a towel.Fry the onion until golden.
Add the mushrooms and continue frying until most of their liquid has reduced.
Squeeze the spinach well and add it to the pan. Continue frying while stirring for about 5 minutes.
Mix boiling water with the mushroom soup powder and add to the pan.
Add black pepper.
Turn off the heat and let cool slightly.
Add eggs and matzo meal and mix well.
Brush the matzos with olive oil.
Arrange layers of matzos, the spinach and mushroom filling, and crumbled Bulgarian cheese.
Cover with aluminum foil.
Bake at 180 degrees for 30 minutes.
Remove the dish from the oven and take off the aluminum foil.
If the dish is dry, mix half a cup of boiling water, a tablespoon of mushroom soup powder, and half a cup of milk, pour over the dish, and return to the oven to bake for 5 more minutes.
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