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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 248.8
  • Total Fat: 11.3 g
  • Cholesterol: 74.5 mg
  • Sodium: 253.0 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 10.7 g

View full nutritional breakdown of Asparagus and Leek Mina calories by ingredient
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Asparagus and Leek Mina

Submitted by: ARIANERA

Introduction

from http://www.npr.org/2011/04/13/135345886/a-
passover-recipe-as-easy-as-matzo-pie
from http://www.npr.org/2011/04/13/135345886/a-
passover-recipe-as-easy-as-matzo-pie

Number of Servings: 9

Ingredients

    3 tablespoons olive oil
    4 large leeks, thinly sliced and washed free of all dirt
    1/2 teaspoon salt
    about 1 lb asparagus, washed, tough stems snapped off and sliced into 1-inch lengths
    1 small bunch fresh mint, finely chopped (a scant 1/4 cup)
    Finely grated zest of 1 lemon or juice from 1/2 lemon
    Grated black pepper to taste
    1 cup farmer cheese or cottage cheese
    2 large eggs, lightly beaten
    4 sheets matzo (may need more if using a larger tray), soaked
    1 large egg, beaten with a pinch of salt


Directions

Preheat oven to 350 F

Soften leeks in olive oil over medium heat, sprinkle with the salt while cooking. Add the asparagus, cook for 1 minute until they just begin to turn bright green, then turn off the heat. Add the mint (or other herb) and lemon, black pepper and salt to taste. Cool slightly, then mix in cheese and 2 beaten eggs.

Oil an 8- or 9-inch square casserole dish. Soften the matzo sheets slightly , either by dipping them in a dish of water or running them under hot tap water until they are just starting to soften (you don't want to oversoak, or they'll become mushy and fall apart).

When the matzo is slightly bendable, cover the bottom of the baking dish with a layer of matzo (you may have to use partial sheets to cover the entire bottom. layer in half the filling. Another layer of matzo. The rest of the filling. Then a top layer of matzo. Beat the 3rd egg, thin with a littel water then, pour the beaten egg over the top, and spread to evenly glaze the top layer of matzo.

Bake about 45 minutes until the top is golden and the filling is hot and set. Allow to cool and set for 15 minutes, then serve.

Serving Size: 1 tray = 9 servings






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