Renny Darling's Passover Recipes

Mejinas are basically large frittatas. They are very tasty and delicious to serve as a small entree for lunch, or as a first course to dinner. They are on the dense side, so keep the portions small.

3 large onions, chopped
2 tablespoons oil

2 pounds lean ground beef

6 matzas, soaked in water, squeezed dry and crumbled
6 eggs

3 tablespoons oil

In a skillet, saute onion in oil until onion is browned. Add the meat and continue sauteing until meat is crumbled and loses its pinkness. In a large bowl, toss together meat, matzas and eggs, until mixture is nicely combined. Spread oil in a 9xl3-inch baking pan and spread meat mixture evenly in pan. Bake in a 350° oven for about l hour, or until top is browned. Cut into squares and serve warm. Serves 16.

3 packages (10 ounces, each) frozen chopped spinach, defrosted.
Thoroughly drain, place it in a strainer and press out the juices
2 cups grated Parmesan cheese
6 eggs
6 matzas, soaked in water, squeezed dry and crumbled

3 tablespoons oil
3 tablespoons grated Parmesan for top

In a large bowl, stir together spinach, grated cheese, eggs and matzas until mixture is nicely combined. Spread oil into a 9x13-inch baking pan and spread spinach mixture evenly in pan. Sprinkle top with additional grated Parmesan. Bake in a 350° oven for about 1 hour, or until top is browned. Cut into squares and serve warm. Serves l6.

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