We were lucky enough to enjoy many wonderful dishes last night. While reading the Haggadah (the story of Passover), we began with bites of matzah that had a bit of choroset (symbolizes the mortar used by the slaves in Egypt), horseradish (symbolizes the bitterness of slavery) and parsely (symbolizes the fruit of the Earth). Once we finished with the reading of the story, the main meal began. We had gelfilte fish, while my Oldest enjoyed it my Youngest was happier waiting for the Matzah Ball Soup. You would think that could be a meal in itself, right? Well, it did not stop there! Next, was a Chicken Piccata (made with matzah meal, not flour), brisket, mashed potatoes, apple kugel, vegetable kugel, spinach pie, Claremont salad, cranberry sauce, carrot souffle... and, I may be missing something else as there was so much on the table that I am sure I forgot something wonderful.
We always finish off a holiday meal with something sweet. We were also celebrating Cousin E's birthday, so we had a special cake for her. Also, we have a budding chef in our midst, Cousin J made brownies for us all to enjoy as well. Overall, it was a really nice holiday spending it with family.
Passover Spinach Pie
Source: adapted from Anita Brenner (not sure of the cookbook title)
- 1 (10 oz.) packages of frozen chopped spinach
oz. cream cheese, softened
- 16 oz. cottage cheese
- 1/2 cup matzah meal
- salt to taste
- pepper to taste
- Cook and drain the spinach. Add all remaining ingredients and blend well. Place in either an ungreased 9-inch pie plate or a 8x10 (approximately) baking pan.
- Bake uncovered 40-45 minutes in a 375 degree oven.
- This can be made in advance and kept in the fridge until ready to serve. Just reheat until warmed up.