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DAIRY PESACH SIDE DISH – Stuffed Spinach Ricotta Onion with Cheddar Cheese

Hey kosherstreet fans,

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.

For onions:

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.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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