Instructions: Heat the spinach in a saucepan with 1/2 cup of water, until completely thawed

(or use microwave). Strain the spinach, reserving half the amount of liquid.

Crumble the matzah and pour the spinach and the remaining liquid over them. Mix thoroughly until the matzah are softened. Add the eggs, salt, nutmeg and pepper.

Heat the margarine in a 12 inch skillet and add the spinach mixture. Cook on medium heat, uncovered for 5 minutes on each side. Sprinkle with grated parmesan and serve immediately.

** This is a shortcut for a Sephardic version.

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