I love the idea of a serving a dairy meal on Pesach. There are so many meals that are long and heavy, a delicious light dairy meal in the day time is a terrific answer to break up the monotony of always serving meat. So here is a great appetizer, using the same idea as the Stuffed Sweet Potato Onions with maple glaze, and using the baked onion rings as a based for spinach, ricotta cheese and cheddar cheese. Our kosherstreet answer to a Pesach Spinach Cheese Quiche Pie.
4 medium-large yellow onions
2 tsp. olive oil
pinch garlic powder
sprinkle fresh ground black pepper
sprinkle kosher salt
1 cup frozen spinach
1 small onion, diced
2 tbsp. olive oil
1 tsp. garlic
½ tsp black pepper
¼ tsp. salt
1 ½ cups ricotta cheese
½ cup cheddar cheese
Preheat oven to 400 degrees. Spray a cookie sheet with non-stick spray.
To prepare onion, trim off both the stem end of onions, then slice onion in half through the middle. Remove and discard brown outer layers. Remove core from each onion half by pushing it out from underside, leaving just 3 of the outermost layers to form bottomless shells. Finely chop onion cores and reserve for use in sweet potato filling.
Lay all the onion halves on the prepared cookie sheet. Brush the onions all over with olive oil, both inside and out. Sprinkle with cinnamon, garlic, pepper, and salt. Place in the oven and bake 20-30 minutes or until the rim of the onion are browned.
In a skillet heat up olive oil, add onions and brown. Add spinach, garlic, pepper, salt and sauté 8-10 minutes. Remove from heat and let spinach slightly cool. Mix spinach and ricotta cheese together, and fill in to the onions. Sprinkle with cheddar cheese on top. Bake for 15 minutes or until cheddar melts.