Passover Mixed Vegetable Bake

The recipe for this dish is based on the one in Jewish Vegetarian Cooking by, Rose Friedman. I omitted the green pepper (because nobody would eat it) and added herbs. It was pleasant, though I do think it could have used some cheese. That's probably just my inner-Midwesterner talking, but some ricotta wouldn't hurt it any.

We ate ours cold, though the dish is intended to be eaten warm.

You Will Need:

2 packages of frozen spinach, cooked and drained well

2 medium onions, chopped

2 garlic cloves, minced

Olive oil for frying

2 stalks celery, chopped

5-6 carrots, grated

salt and pepper

A pinch of ground ginger

1 tablespoon tomato paste

2 eggs

1/3 cup matzoh meal

1/3 cup vegetable stock, brought to a boil

Cook and drain the spinach well. Preheat oven to 350 degrees F. In a pan with some oil, cook the onion, garlic and celery until soft but not browned-about ten minutes over medium heat. Add the rest of the vegetables and mix well. Mix in the tomato paste, eggs and matzoh meal. Put mixture in a greased baking dish and pour on the boiling stock. Bake uncovered for about 30 minutes or until top is browned.

Eat hot or cold.