NAVA ATLAS'S SPINACH, LEEK AND POTATO MATZO GRATIN

Nava Atlas's Spinach, Leek and Potato Matzo Gratin image

This closely resembles the layered matzo casseroles, called minas, which are commonly served at Sephardic Seders. Consisting of layered matzos and vegetables, these make great main dishes for the vegans at the Passover table, and a nice side for everyone else.

Provided by Karen Barrow

Categories dinner, lunch, casseroles, main course

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 12

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Ingredients

8 medium potatoes
1 cup raw cashews
1 medium ripe avocado, pitted, peeled and cut into large chunks
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
2 large or 3 medium leeks, white and palest green parts only, chopped and well rinsed
10 to 12 ounces baby spinach, rinsed
2 tablespoons minced fresh dill, or 1 teaspoon dried
1/4 cup matzo meal
Salt and freshly ground black pepper to taste
6 matzos
1/3 cup pine nuts for topping, optional

Steps:

Preheat oven to 350 degrees.
Cook, bake or microwave the potatoes in their skins until just tender. When cool enough to handle, peel and cut into 1/4-inch-thick slices.
Cover the cashews with 1 cup of boiling water in a heatproof bowl and let stand for at least 15 minutes. Drain the cashews, then combine with the avocado and lemon juice in a food processor. Process until smoothly puréed; drizzle enough water through the feed tube while the processor is running to give the mixture a thick, creamy texture.
Heat the oil in a large skillet. Add the leeks and sauté over medium-low heat until golden. Add the spinach in batches, covering and cooking until wilted to make room for all of it. Stir in the cashew cream, dill and matzo meal. Season with salt and pepper.
Break each matzo in half, and place in a shallow container. Cover with room-temperature water in a shallow container until slightly pliable (don't let them get mushy), about 2 minutes; drain. Lightly oil a 9- by 13-inch casserole dish.
Layer the casserole as follows: line the bottom with a layer of matzos, using two matzos per layer. Follow with a layer of potato slices, half of the spinach mixture, and another layer of matzos. Repeat, ending with a layer of matzo.
Bake for 30 to 40 minutes, or until top is golden with spots of brown. Let stand for 10 minutes, then cut into squares to serve. If you will be topping with pine nuts, sprinkle them over the top about 10 minutes or so before the gratin is done, to allow them to get lightly toasted.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 9 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 655 milligrams, Sugar 3 grams