For 2 – double or triple as required.
Sundried tomato paste and soft margarine, both for brushing thinly onto matzo
- As much spinach as you can get in your steamer
- Generous handful of walnuts, chopped or broken
- Garlic clove, crushed
- Frying pan full of mushrooms, chopped or broken into largish chunks
- Plenty of fresh-ground black pepper
- Optional meat analogue e.g. Redwood vegan ham, chopped
- 25g margarine
- 2tbsp cornflour
- Half pint of milk analogue e.g. soya milk
- Dijon mustard to taste
- Preheat the oven to 200
- Steam spinach until just soft (2 min?) and leave to drain and cool.
- Fry mushrooms and garlic in marg or oil until most of the water has gone
- Add walnuts and pepper to taste, stir in the spinach and meat analogue if using and turn off heat.
- Make white sauce – in a heavy-bottomed pan:
- melt margarine
- stir in flour and cook for 1 minute over low heat stirring constantly
- add milk gradually, whisking constantly and cook until thickened.
- add black pepper and dijon mustard to taste.
- turn off the heat and stir occasionally for next few minutes while the pan bottom remains hot
- Brush margarine as thinly as possibly over each side of the matzo sheets.
- Brush sundried tomato paste to taste over one side of the matzo sheets.
- Layer the ingredients in a dish – matzo, then spinach-mushroom-walnut mix, and white sauce, ending with a generous topping of white sauce.
- Put in the oven for 20-30 minutes, or until the matzo is both droopy and crisped, and the white sauce topping is browned.
- Eat with something sharp and crisp like a lemon-dressed salad and cherry tomatoes.
Good cold or reheated the next day. Probably would be improved by white wine in the white sauce and also a decent piquant tomato sauce instead of paste, but who has the time?