Artichoke, matzo and spinach pie

MAKES 16 SERVINGS

8 matzo squares

9 tablespoons olive oil, divided

1 pound ground beef (optional)

Salt and freshly ground black pepper

1-1/2 pounds onions, peeled and thinly sliced

2 (14-ounce) cans artichoke hearts, drained

6 cloves garlic, peeled, minced and divided

3/4 teaspoon minced fresh rosemary

3/4 teaspoon minced fresh sage

2 pounds fresh spinach leaves, washed, drained and stemmed

1/4 teaspoon red pepper flakes

1/4 teaspoon nutmeg

1 pound mushrooms, sliced

Margarine for greasing the pan

6 large eggs

1/2 cup fresh lemon juice

1/2 cup beef or vegetable broth

Fit as many matzo squares as possible in a 9x13-inch glass baking dish and cover with water. Soak for 2 minutes. Drain on paper toweling and repeat with remaining matzo.

If using the ground beef, heat 1 tablespoon olive oil in a large skillet over medium-high heat and saute until browned, about 6 minutes. Add salt and pepper to taste. Drain and set aside.

Place 2 tablespoons olive oil in the same skillet and saute onions over medium heat until golden, about 25 minutes. Remove from pan and set aside.

Slice artichoke heart into quarters. Add 2 tablespoons olive oil to pan and saute artichoke hearts, one third of the chopped garlic, rosemary, sage and salt to taste, over medium heat for 5 minutes. Remove from pan and set aside.

Place as much spinach as will fit in the skillet and steam, using just the water that clings to the leaves, over medium heat until wilted (this may take 3 batches to complete). Remove from pan and drain. When completely cool, squeeze or press remaining water from spinach.

Return to pan along with 2 tablespoons of olive oil, a third of the chopped garlic, red pepper flakes, nutmeg and salt to taste; saute for 5 minutes over medium heat. Remove and set aside.

In same skillet, saute mushrooms in 2 tablespoons olive oil, remaining garlic and salt, over medium heat for 5 minutes.

Preheat oven to 400 degrees. Grease a 9x13x3-inch baking dish. If using the ground beef, cover bottom of pan with browned beef. Add a layer of 2 matzo sheets (it doesn't matter if they fall apart). Cover with reserved onions. Add successive layers, in this order; 2 matzo, artichokes, 2 matzo, spinach, 2 matzo and, finally, the mushrooms.

In a small bowl, beat eggs and lemon juice; pour over the top of the dish, letting it seep down the edges of the dish. Add beef broth to moisten well.

Bake for 30 to 35 minutes or until the mixture is set and cooked through. Slice into squares and serve hot.

Carol Field, Celebrating Italy

Nutrition facts per serving: 274 calories, 16 g fat, 4 g saturated fat, 100 mg cholesterol, 21 g carbohydrates, 13 g protein, 1112 mg sodium, 6 g fiber