NAVA ATLAS'S SPINACH, LEEK AND POTATO MATZO GRATIN
This closely resembles the layered matzo casseroles, called minas, which are commonly served at Sephardic Seders. Consisting of layered matzos and vegetables, these make great main dishes for the vegans at the Passover table, and a nice side for everyone else.
Provided by Karen Barrow
Categories dinner, lunch, casseroles, main course
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cook, bake or microwave the potatoes in their skins until just tender. When cool enough to handle, peel and cut into 1/4-inch-thick slices.
- Cover the cashews with 1 cup of boiling water in a heatproof bowl and let stand for at least 15 minutes. Drain the cashews, then combine with the avocado and lemon juice in a food processor. Process until smoothly puréed; drizzle enough water through the feed tube while the processor is running to give the mixture a thick, creamy texture.
- Heat the oil in a large skillet. Add the leeks and sauté over medium-low heat until golden. Add the spinach in batches, covering and cooking until wilted to make room for all of it. Stir in the cashew cream, dill and matzo meal. Season with salt and pepper.
- Break each matzo in half, and place in a shallow container. Cover with room-temperature water in a shallow container until slightly pliable (don't let them get mushy), about 2 minutes; drain. Lightly oil a 9- by 13-inch casserole dish.
- Layer the casserole as follows: line the bottom with a layer of matzos, using two matzos per layer. Follow with a layer of potato slices, half of the spinach mixture, and another layer of matzos. Repeat, ending with a layer of matzo.
- Bake for 30 to 40 minutes, or until top is golden with spots of brown. Let stand for 10 minutes, then cut into squares to serve. If you will be topping with pine nuts, sprinkle them over the top about 10 minutes or so before the gratin is done, to allow them to get lightly toasted.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 9 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 655 milligrams, Sugar 3 grams
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arnulfo encallado
e87@yahoo.comI'm going to make this for my next dinner party.
Habib Marcelo
marcelo@gmail.comThis dish looks amazing.
Tasfiq Khubayer
k_tasfiq@yahoo.comI can't wait to try this recipe.
autumn O'Daniel
o.a@gmail.comThis is the best matzo gratin I've ever had.
Maaz Raees
rmaaz@hotmail.co.ukThis gratin is perfect for a special occasion.
CARNAGE_YT
carnage_yt54@aol.comI'm not a fan of spinach, but I loved this dish.
Ro Moshruf Malik
ro.m@gmail.comThis recipe is a keeper!
Odediran Ayoola
a-odediran38@gmail.comWill definitely make again.
Alex Aguilar
aguilar_alex8@gmail.comDelicious!
Ssekiganda Paul
ssekiganda87@hotmail.co.ukI thought this dish was just okay. The filling was a bit bland and the matzo crust was too hard.
Jurnee Carter
jurnee.c87@hotmail.comI followed the recipe exactly, but my gratin didn't turn out as creamy as I expected. Not sure what I did wrong.
Sihle Khumalo
khumalos13@yahoo.comThis gratin was easy to make and turned out great. I did add a little extra cheese to the filling, which made it even more decadent.
Saubhagya Boudhacharya
boudhacharya.s75@gmail.comI'm not a big fan of matzo, but I really enjoyed this dish. The filling was rich and flavorful, and the matzo crust was a nice contrast.
Dakota Asher
dakota@yahoo.comThis recipe was a bit more work than I expected, but it was worth it. The gratin was delicious and my guests loved it.
Brenda King
brenda.king43@gmail.comThis matzo gratin was a hit with my family! The spinach, leek, and potato filling was creamy and flavorful, and the matzo crust was perfectly crispy. I will definitely be making this again.