Ingredients:
1 Pack of Matza Crackers
2 large leeks chopped (only the tender part, keep the rest for broths)1 onion finely chopped
1 kg spinach washed and drained
2 whole spring onions chopped fine
1 TBS salt
freshly ground pepper to taste
¼ cup olive oil
1 tbsp Matza flour or crushed up Matza
1 TBS brewers yeast (optional)
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For the Cream:
1 cup raw cashews
3/4 cups water
6-7 TBS Olive Oil (And more for coating the matzot)
¼ cup fresh dill
¼ tsp salt
Freshly ground pepper
Squeeze of lemon
Preparation:
For the Spinach:
Put in a pan the olive oil, with the dry onion and leeks to cook for 15′, on medium heat.
Let them cool.
Wash and drain all the spinach, spring onions and herbs in a colander.
Chop them in a large bowl and sprinkle with salt.
Mix them and let them stand for 10′, to release their liquid.Then, we squeeze them in our palms, to wither and expel as much liquid as possible, in order to reduce it by half.
Add the ground pepper.
For the Cream:
Into a blender, add your cashews with 3/4 cup water, 3 Tbs olive oil, ½ tsp salt and the dill and blend until combined. Mix this by hand into your cooled spinach-onion mixture and prepare the pan.
Into the Pan:
Grease a 40 cm shallow pan.
Wet each Matza in a bowl of salted water and lay out in the pan slightly overlapping. Drizzle with olive oil. Put half the filling in a thin layer.
Cover with another layer of soaked Matza and sprinkle with olive oil.
Pour in the rest of the filling.
Cover with the remaining soaked Matza, sprinkling them one by one with olive oil.
Cut any excess matza, or fold it over on itself.
Carve into pieces, sprinkle with a little water and a little oil.
