3 Tbsp. Olive oil
1 mwdium Onion, diced
1/2 cup Celery, diced
5 cloves Garlic, finely minced
2 lbs. Spinach
1 1/2 lbs. Broccoli florettes
4 eggs, separated
1/4 tsp. nutmeg, ground (optional)
2/3 cup matzo meal
Non stick spray
Preheat oven to temperature 375°F. Melt oil in a heavy sauté pan over medium high heat. Sauté the diced onion, garlic and celery for about 2-3 minutes, or until onion is translucent. Set aside.
Blanch the spinach by immersing into a large pot of rapidly boiling salted water. Immediately remove the spinach and plunge into ice water. Place the blanched spinach in a colander or strainer, (Frozen spinach may be substituted for convenience).
Blanch the broccoli by immersing into a large pot of rapidly boiling, salted water. Immediately remove the broccoli and plunge into ice water. Place the blanched broccoli in a colander or strainer, (Frozen broccoli may be substituted for convenience). Combine the broccoli and spinach.
Squeeze all water out of the broccoli and spinach by wringing out in cheesecloth or a clean kitchen towel. Place on cutting board (or use a food processor on pulse) and chop until the vegetables are finely chopped (NOT PUREED). Add the sautéed onion, celery and garlic mixture
Whip the egg whites until soft peaks are formed. Add to the broccoli mixture. Whip the egg yolks until light and fluffy and add with the nutmeg and matzo meal. Season with salt and pepper to taste. Mix thoroughly.
Grease or spray10- 12 muffin tins or ramekins with nonstick Passover cooking spray
Spoon mixture into muffin tins. Bake 35-40 minutes. Cool 10-15 minutes before removing from tins.
Recipe from The Center for Kosher Culinary Arts