Ingredients
- 3 cups chopped spinach leaves
- 2 cups chopped parsley
- ¾ cup chopped dill
- 6 scallions, with white and green portions chopped
- ¼ cup chopped cilantro (optional)
- 1 tablespoon corn or other light vegetable oil
- ½ to ⅔ cup matzoh meal, or as needed
- 3 to 4 extra large eggs, or as needed
- 1 teaspoon salt, or to taste
- ½ teaspoon white pepper, or to taste
- Nutritional Information
Nutritional analysis per serving (8 servings)
65 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 4 grams protein; 91 milligrams cholesterol; 347 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 10 servings as a side dish
Preparation
- Preheat oven to 350 degrees.
- Combine first five ingredients in mixing bowl. Add oil and 1/2 cup matzoh meal. Stir in three eggs. Mix well with wooden spoon. Consistency should be fairly thick but slightly runny; mixture should drop in mass from tablespoon and just a little liquid should be visible. Add additional egg and/or matzoh meal, if needed, to attain that texture.
- Spread thin film of oil over bottom and sides of baking dish that measures about 8 by 11 by 1 1/2 inches. Turn in egg mixture and smooth top with back of spoon.
- Bake in preheated oven for 25 to 35 minutes, or until pie is completely set and slightly shrunken away from sides of dish.
- Serve hot or cold.
45 minutes
Dining and Cooking