Spinach Moussaka -- Pareve or Dairy option

Note from Cheri: This recipe was given to us by Joan Kekst, author of the fabulous book Passover Cookery. Whether you are new to preparing a Seder or an exeprienced cook, this is best, most well organized guide we have seen. Highly recommended! Click here for more information about the book and for more sample recipes. Click here to visit the Fabulous Foods' Passover channel.

4 matzo slices 1 1/4 lb. fresh spinach, stems removed OR 2 pkg. (10 oz.) frozen spinach 1 medium onion 2 garlic cloves, chopped 6 tablespoons vegetable oil 1 lb. chopped mushrooms 2 tablespoons almonds, finely chopped salt and freshly ground pepper to taste 2 teaspoons lemon juice 1 tablespoon feathery dill leaves, minced 2 tablespoons matzo meal 2 eggs plus one egg white 1 1/2 cups mashed potatoes grated nutmeg

Serves 6 as a main course Preheat oven to 400° F. Grease a 9-inch square pan with 1 tablespoon oil. Briefly dip matzo slices in water to soften. Drain on paper towels. Fit 2 matzo slices on bottom of pan. Thoroughly drain frozen spinach or wash fresh spinach, remove stems. Cook fresh spinach in salted water for 2 minutes, drain and chop. Sauté onion and garlic in 2 tablespoons oil until golden, add the mushrooms. Cook until mushroom juices evaporate. Season with salt and pepper, add the spinach, lemon juice and almonds, remove from heat. Cool. Lightly beat 2 eggs with a pinch of salt, stir into spinach mixture. Adjust flavor and add dill and a bit of matzo meal if needed. Brush matzo in pan with oil and spread with potatoes. Top with the spinach mixture, cover with remaining matzo and brush with oil. Beat the egg white with 1 tablespoon oil, add nutmeg and brush on matzo. Bake 50 minutes, baste with remaining egg white and grated nutmeg several times. Bake until top is lightly browned. OPTIONS: Add 1 cup ricotta cheese to the spinach mixture for a hearty dairy meal during Passover, if desired.