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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Debbie Baker
[email protected]5 stars! This matzo gratin is a delicious and easy-to-make dish that is perfect for any occasion. I highly recommend it!
Faisal Yousofzay
[email protected]This recipe is a keeper! It's easy to make, delicious, and a great way to use up leftover matzo. I will definitely be making this again and again.
Farja Taha
[email protected]I love that this recipe is so versatile. You can add or subtract ingredients to suit your own taste. For example, I sometimes add chopped bacon or crumbled sausage to the gratin. I also like to experiment with different types of cheese.
ishmael malaza
[email protected]This recipe is a great way to sneak in some healthy vegetables into your diet. The spinach and leeks add a lot of nutrients and the potatoes provide a hearty base. The gratin is also a good source of protein, thanks to the cheese and eggs.
Heather Voyles
[email protected]I've made this recipe several times and it's always a hit. My family loves the creamy sauce and the crispy matzo topping. I usually serve it with a green salad.
Mahruk Batool
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the ingredients are usually on hand. The gratin is also a great way to use up leftover vegetables.
Basmala Hesham
[email protected]I'm not a big fan of matzo, but I decided to try this recipe anyway. I was pleasantly surprised! The matzo gratin was delicious and I didn't even notice the matzo. The spinach, leeks, and potatoes were perfectly cooked and the sauce was creamy and fl
Raja Touseef
[email protected]This was my first time making matzo gratin and it turned out great! I followed the recipe exactly and it was easy to make. The dish was creamy and flavorful, and the matzo added a nice crispy texture. I will definitely be making this again.
Randy Wright
[email protected]I made this for a potluck and it was a hit! Everyone loved the unique flavor and texture of the gratin. I will definitely be making this again.
Somraj Somraj
[email protected]This was a great way to use up leftover matzo! The gratin was creamy and flavorful, and the matzo added a nice crunch. I served it with a side salad and it was a perfect meal.
shahrazi uddin
[email protected]I loved the unique combination of flavors in this dish. The spinach and leeks added a nice earthiness, while the potatoes and matzo provided a hearty and satisfying base. I will definitely be making this again!
anak magar
[email protected]This was a delicious and easy-to-make dish! The spinach, leeks, and potatoes were perfectly cooked, and the matzo added a nice crispy texture. I would definitely make this again.
panda music yt
[email protected]I'm not a big fan of matzo, but I decided to try this recipe anyway. I was pleasantly surprised! The matzo gratin was delicious and I didn't even notice the matzo. The spinach, leeks, and potatoes were perfectly cooked and the sauce was creamy and fl
Madamedon Etsebanrangho Tony
[email protected]This was my first time making matzo gratin and it turned out great! I followed the recipe exactly and it was easy to make. The dish was creamy and flavorful, and the matzo added a nice crispy texture. I will definitely be making this again.
anthony jaramillo
[email protected]I made this for a potluck and it was a hit! Everyone loved the unique flavor and texture of the gratin. I will definitely be making this again.
Jacob's Lilak
[email protected]This was a great way to use up leftover matzo! The gratin was creamy and flavorful, and the matzo added a nice crunch. I served it with a side salad and it was a perfect meal.
Faisal jutt Jutt
[email protected]I loved the unique combination of flavors in this dish. The spinach and leeks added a nice earthiness, while the potatoes and matzo provided a hearty and satisfying base. I will definitely be making this again!
Nourhan Mubarak
[email protected]This matzo gratin was a delicious and easy-to-make dish! The spinach, leeks, and potatoes were perfectly cooked, and the matzo added a nice crispy texture. I would definitely make this again.