Instructions: 1. In medium skillet, sauta onion, celery and mushrooms with oil over medium heat for 5 to 7 minutes, until onion is translucent but carrots are still crisp, stirring often. If the pan dries out, add a tablespoon of water.

2. Preheat oven to 325i. In a large bowl combine cooked mixture with matzo, spinach, milk, nutmeg, salt, and pepper.

3. Spray a 9-x5-x3-inch loaf pan, fill with mixture and bake 1 hour, or until firm. Let cool 15 minutes before turning out of the pan.

Yield: 4 cups

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