Matzoh and cheese pie
This is a traditional Passover recipe from Greece - it tastes like boureakas pie!
I think it would go great with tomato soup and/or a large green salad.
The cheese is salty enough so that I didn't need to add any salt, but be sure to taste the cheese mixture
to make sure it tastes good to you.
Total of 1 lb of cheese - use a mixture of feta, cheddar, jack and mozz (1/4 lb each; save a bit for topping)
1/4 cup olive oil
1/2 cup chopped dill
6 eggs, seperated
6 - 8 matzohs, enough to line the pan in two full layers
Preheat the oven to 375 degrees
Oil a 10 x 14 x 2 inch baking pan
In a bowl, mix together the cheeses, olive oil and dill
In a seperate bowl whisk together the egg yols until creamy
Add the yolks into the cheeses
In another bowl, beat together the egg whites until stiff peaks form
Fold egg whites into cheese and yolk mixture
In a shallow dish large enough to hold about half the matzohs place half the matzohs and cover with water
Let rest for 3 minutes for the matzoh to soften, then drain and use them to line the pan
Cover the matzoh layer with the cheese and egg mixture
Soak the remaining matzohs and use them to top the cheese and egg mixture
Sprinkle the top with cheese and bake, uncovered, for 30 - 40 minutes, until brown on top