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 :

1. MC ingredients database appears to use 1 lb for size of package of frozen chopped spinach, whereas the only size I ever find or buy is 10 oz

(by weight). I used to make spinach pie with one package, but have recently begun using two packages, hence 20 ounces by weight. Thus this is an update of a recipe I have previously sent to Eat-lf.

This second recipe is low in fat and pretty good. Im not sure why I generally make this only for Passover, other than that is the time of year I keep matzo meal in stock. It could be because my doctors keep telling me to avoid wheat though.

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