Instructions: 1. Clean leeks thoroughly, washing out all sand and grit. Cut white and green parts into small pieces, discarding the tough outer leaves.

2. In large saucepan, combine leeks with enough water to cover. Bring to a boil over high heat. Reduce heat to medium; cover and cook 30 minutes until tender. Drain and cool.

3. With hands, squeeze out all excess water from leeks. In medium bowl, combine cooked leeks with potatoes, eggs, matzo meal, and salt and pepper to taste; mix well.

4. Heat about 1/2 inch oil in medium skillet, over medium-high heat. With spoon, form leek-potato mixture into small patties. Drop into hot oil and fry 3 minutes on each side, or until golden. Drain on paper towels. Serve hot.

Makes 4 to 6 servings.

NOTES : I have not yet tried making the leek pancakes, but the spinach pie has become a Passover tradition in my family (as long as Im willing to prepare it).

The first recipe is for a variation on a traditional Jewish dish called latkes (vegetable, often potato, pancakes). Latkes are generally fried in vegetable oil, but you can probably keep the fat content down by baking them or cooking in a non-stick pan with a bit of vegetable oil spray. By the way "pareve" means that a food contains neither dairy nor meat products.

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