About this recipe:We always make this for an easy Passover lunch. Serve with a salad on the side.
500g (1 1/4 lbs) frozen spinach
3 matzo crackers
4 eggs, beaten
salt and pepper to taste
1 pinch ground nutmeg
3 tablespoons butter
2 tablespoons grated Parmesan cheese
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Method Prep:10min › Cook:5min › Ready in:15min
Heat the spinach in a saucepan with 120ml of water, until completely thawed. Strain the spinach, reserving half the amount of liquid.
Crumble the matzo into a medium-size mixing bowl and pour the spinach and the remaining liquid over them. Mix thoroughly until the matzo are softened. Add the Parmesan, eggs, salt, nutmeg and pepper.
Heat the butter in a large frying pan and add the spinach mixture. Cook on medium heat, uncovered for 5 minutes on each side, or finish off under the grill. Sprinkle with grated Parmesan and serve immediately.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.