Instructions: 1. Coat a 9-inch pie plate with cooking spray. Preheat oven to 375 F.

2. Cook onion, carrots, and spinach in the 1/2 cup water until spinach is defrosted. Drain, let cool five minutes.

3. Move vegetable mixture to a medium bowl, and stir in the beaten eggs, matzo meal, salt and pepper.

4. Pour mixture into the pie plate and bake 45 minutes.

Serving Ideas : This can be made ahead, refrigerated, and reheated

NOTES : I made this a couple of nights ago. It tastes a bit like vegetable pancakes, but less greasy since it is baked. My one difficulty was with grating the carrots. I tried to do this using the shredder blade on my basic food processor (CGE/Black&Decker, from 1981), but the carrots kept wedging above the blade instead of going through and getting cut. Then I tried a hand-held grater, but nearly grated a finger and decided not to continue. I ended up using the s-blade of the food processor to mince the remaining carrots.

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