2 Tablespoons sunflower or other light oil
2 medium onions, chopped
1 bell pepper, any color, chopped
1 large clove garlic, chopped
1 large rib celery, chopped
3 large carrots, grated
1 ten-ounce package frozen chopped spinach, thawed
1 teaspoon salt, or to taste
pinch of black pepper, or to taste
pinch of powdered ginger
1 Tablespoon tomato paste or thick purée
1/2 cup ground mixed unsalted nuts (try hazel with Brazil, or almonds
1/4 cup matzo meal
1/3 cup hot vegetable stock or bouillon
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Preheat oven to 350 F. Heat the oil in a large, heavy skillet or
saucepan over medium heat. Add the onions and sauté for two or three
minutes, then add the bell pepper and garlic. Continue to sauté for a
few more minutes until the vegetables are tender (be careful not to let
the garlic burn). Stir in the celery and carrots and continue cooking
for ten minutes, stirring frequently. Add the spinach, seasonings,
tomato paste, nuts, and matzo meal, blending all ingredients very well.
Remove from heat and transfer the mixture to a well-oiled casserole
dish, spreading it out evenly. Pour the hot stock or bouillon evenly
over the mixture. Bake until top is well browned, about 30 minutes.
Serve hot or chilled.
Your question and comments are welcome