DAIRY   MEXICAN SPINACH AND CHEESE PIE  serves 8

• 4-5 matzot
• ½ cup peanut oil
• 7 bags fresh or 6 packages frozen chopped spinach
• 2 onions, chopped
• 3 cloves garlic, minced

• 2 serrano peppers, chopped
• Salt and freshly ground pepper to taste
• 4 eggs, well beaten
• 2 cups shredded mozzarella cheese

1. Soak and squeeze matzot. Oil a 9 X 12-inch baking pan and cover bottom with matzot
2. Wash, briefly cook, and squeeze water out of spinach. Chop fine.
3. In a frying pan, sauté onions and garlic lightly in remaining peanut oil. Add peppers, spinach, and salt and pepper to taste. Cook until flavors meld. Cool and pour into matzo-lined baking pan
4. Add eggs and 1 cup cheese. Mix well. Pour over spinach and sprinkle remaining mozzarella on top. Bake in a 250 deg F. 15-20 minutes.
   SOURCE: The Jewish Holiday Kitchen by Joan Nathan