Spinach Moussaka -- Pareve or Dairy Options

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Spinach Moussaka -- Pareve or Dairy Options. This is a perfect vegetarian Passover dish. Reprinted with permission from Joan Kekst's Passover Cookery.


  • 4 matzoh slices
  • 1 1/4 pound fresh spinach, stems removed or 2 packages (10 ounces each) frozen spinach
  • 1 medium onion
  • 2 garlic cloves, chopped
  • 6 tablespoons vegetable oil
  • 1 pound chopped mushrooms
  • 2 tablespoons almonds, finely chopped
  • salt and freshly ground pepper to taste
  • 2 teaspoons lemon juice
  • 1 tablespoon feathery dill leaves, minced
  • 2 tablespoons matzoh meal
  • 2 eggs plus one egg white
  • 1 1/2 cups mashed potatoes
  • grated nutmeg


  1. Thoroughly Drain frozen spinach or wash fresh spinach, remove stems. Cook fresh spinach in salted water for 2 minutes, Drain and chop.
  2. Sauté onion and garlic in 2 tablespoons oil until golden, add the mushrooms. Cook until mushroom juices evaporate. Season with salt and pepper, add the spinach, lemon juice and almonds, remove from heat. Cool.
  3. Lightly beat 2 eggs with a pinch of salt, stir into spinach mixture. Adjust flavor and add dill and a bit of matzo meal if needed. Brush matzo in pan with oil and spread with potatoes. Top with the spinach mixture, cover with remaining matzo and Brush with oil.
  4. Beat the egg white with 1 tablespoon oil, add nutmeg and Brush on matzo. Bake 50 minutes, baste with remaining egg white and grated nutmeg several times. Bake until top is lightly browned.
  5. OPTIONS: Add 1 cup ricotta cheese to the spinach mixture for a hearty dairy meal during Passover, if desired.