Scacchi (Passover Lasagna)
"Adapted from a recipe in Joyce Goldstein's _Cucina Ebraica_. This Italian-Jewish recipe is layered like a lasagna, with both a meat and vegetable filling. No cheese or tomato sauce here, and matzos are used in place of noodles."
- Ready In:
- 1hr 40mins
- Ingredients:
- 20
- Serves:
-
12
ingredients
-
Meat filling
- 1 tablespoon olive oil
- 1 1⁄2 lbs ground beef or 1 1/2 lbs ground lamb
- 1 medium onion, chopped
- 1⁄4 cup fresh parsley, chopped
- 1 garlic clove
- 1 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄4 cup raisins, soaked in enough hot water to cover
- 2 eggs, lightly beaten
-
Spinach filling
- 1 tablespoon olive oil
- 2 medium yellow onions, sliced
- 1⁄2 lb mushroom, sliced
- 1⁄4 cup pine nuts
- 1⁄2 teaspoon nutmeg
- 1 1⁄2 lbs fresh spinach or 1 1/2 lbs frozen spinach
- 2 eggs, lightly beaten
-
Scacchi
- 8 matzos
- 2 cups chicken broth, heated
- 2 eggs
- 1⁄4 - 1⁄2 cup chicken broth, room temperature
directions
- In a skillet, heat the olive oil over medium heat until it shimmers. Add the meat and onions with a pinch of salt, and saute until onions are translucent and meat has lost most of its pink color. Drain any excess fat. Add garlic, cinnamon, allspice and raisins with their soaking liquid. Continue to cook until soaking liquid is absorbed. Transfer to a bowl and set aside. When slightly cooled, 15-20 minutes, stir in beaten eggs.
- In same skillet, heat olive oil over medium heat until it shimmers. Add onions and saute until the edges begin to brown. Add mushrooms and pine nuts. Cook until mushrooms give up their water and become limp. Add spinach; if using fresh spinach, add 1 tbsp water. Add nutmeg and cook until spinach is completely limp and mixture is fairly dry. Transfer to a bowl and set aside. When slightly cooled, 15-20 minutes, stir in beaten eggs.
- Preheat oven to 350°F Grease a 13x9x2 baking dish with oil or spray. Soak matzo in hot chicken broth until softened and flexible. Place two soaked matzos in the bottom of the dish. Cover with 2/3 of meat mixture. Top with two more soaked matzos. Cover with 2/3 of spinach mixture. Top with two more soaked matzos. Stir remaining meat and spinach mixtures together and spread over matzos. Top with remaining two soaked matzos. Beat eggs with 1/4-1/2 c cool chicken broth and pour over everything. Bake in preheated oven 30-40 minutes until heated through and golden brown.
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Reviews
-
Dr Gaellon<br/><br/>Thank you for posting this Pesach recipe. I was browsing for different things and found this. I think I will make this for Shabbos for me and my sister as a test run! Thank you again...
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
