Name: Spinach Cheese Squares
Yield: Yields: 6 to 8 Servings
Cuisine: United States
Ingredients: 3 tablespoons matzoh meal; 3 tablespoons shredded Cheddar or grated Parmesan cheese; ¾ cup finely chopped fresh dill; ½ cup finely chopped fresh flat-leaf parsley; 3 to 4 tablespoons pine nuts, lightly toasted (optional); 4 ounces of crumbled feta (1 cup; break it up well using your fingers); 4 ounces cream cheese (½ cup), softened; 4 large eggs; ½ pound farmer cheese (7.5 ounce package is fine); 2 teaspoons dried oregano or mint; 2 pounds fresh spinach or two 10-ounce packages frozen leaf spinach, thawed; ½ cup chopped shallots or 1 cup chopped onion; 3 tablespoons unsalted butter, plus additional butter (or oil) for greasing the pan; Salt and freshly ground black pepper

Preparation info

Yields:
6 to 8
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Mediterranean Jews so adore fresh spinach that little mountains of the leftover emerald “tails” are a hallmark of their holiday cooking. Called ravikos by Sephardim and testine di spinaci by Italian Jews, these stems are slow-braised until they turn almost red. They are usually served Thursday nights, when it is customary to eat lightly in preparation for the next day’s feasting, and a large stockpile of them has accumulated from the Sabbath preparations.

The leaves often end up in