Swiss and Parmigiano-reggiano Leek and Potato Matzo Pie |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a very tasty dish - vegetarian and filling! Ingredients:
1 medium baking potato |
3 whole plain matzos |
4 medium leeks, finely chopped |
2 tablespoons butter |
4 large scallions, finely sliced |
1/2 teaspoon dried tarragon leaves |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 cup part-skim ricotta cheese |
1/4 parmesan cheese, grated |
8 ounces swiss cheese, grated (or emmenthal) |
2 large eggs |
Directions:
1. Preheat oven to 350°F Bake or microwave potato until tender. Cool. Cut into 1/4 pieces. Set aside.
2. Soak matzo in water for 3 minutes. Remove carefully and drain on paper towels. In a large skillet, cook and stir leeks in hot butter until tender but not browned. Add scallions. Cook 1 minute. Stir in tarragon, salt and pepper. Cool.
3. Stir ricotta and Parmigiano-Reggiano cheeses into the leek mixture until thoroughly combined.
4. Coat a 9 x 9 pan with cooking spray. In a large, flat container with sides, whisk eggs. Dip 1 1/2 matzo into the egg, coating both sides. Place the matzo into the bottom of the pan. Spread 1 cup swiss (or emmenthal) cheese over the top. Top with potato then the leek-cheese mixture. Cover with a second layer of egg-coated matzo. Top with remaining swiss (emmenthal) cheese. Bake for 35 minutes or until filling is bubbling. Cool 5 minutes before cutting into serving squares.
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