This was last night's dinner - I adapted a recipe from The Passover Cookbook by Frances R. AvRutnick. The original called for soaking matzo in water and then using it as a layering item with the spinach and cheese mixture. I cooked some Passover noodles and used them instead.
This was very good. Even my 13 year old liked it. He didn't have seconds but he did acknowledge that it was better than he thought it would be. I liked it a lot.
* Exported from MasterCook *
Sephardic Passover Spinach Noodle Casserole
Recipe By : adapted from The Passover Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Holiday Main Dishes
Amount Measure Ingredient -- Preparation Method
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1 bag Passover noodles
water
1 10 oz pkg frozen spinach -- thawed
1/2 lb cont cottage cheese -- or farmer cheese
2 eggs
1 ts salt
1/2 ts pepper
In a large stockpot, boil water. Add salt and add Passover noodles. Cook according to package directions. Drain very well. Grease an 8x8 pan. Place 1/2 the noodles on the bottom. In a large bowl, combine cheese, spinach and eggs. Season. Spread on top of noodles. Cover with remaining noodles. Cover with foil. Bake 35-40 minutes.
Let stand for 5-10 minutes to set. Cut into 4 pieces and serve.
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NOTES : Risa's notes:
The original had soaked matzo instead of noodles.
RisaG
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