Swiss and Parmigiano-reggiano Leek and Potato Matzo Pie Recipe

Name: Swiss and Parmigiano-reggiano Leek and Potato Matzo Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium baking potato; 3 whole plain matzos; 4 medium leeks, finely chopped; 2 tablespoons butter; 4 large scallions, finely sliced; ½ teaspoon dried tarragon leaves; ½ teaspoon salt; ½ teaspoon ground black pepper; 1 cup part-skim ricotta cheese; 14 parmesan cheese, grated; 8 ounces swiss cheese, grated (or emmenthal); 2 large eggs

Servings: persons

1 medium baking potato
3 whole plain matzos
4 medium leeks, finely chopped
2 tablespoons butter
4 large scallions, finely sliced
½ teaspoon dried tarragon leaves
½ teaspoon salt
½ teaspoon ground black pepper
1 cup part-skim ricotta cheese
14 parmesan cheese, grated
8 ounces swiss cheese, grated (or emmenthal)
2 large eggs

1
["Preheat oven to 350F Bake or microwave potato until tender.", "Cool.", "Cut into 1/4"" pieces.", "Set aside.", "Soak matzo in water for 3 minutes.", "Remove carefully and drain on paper towels.", "In a large skillet, cook and stir leeks in hot butter until tender but not browned.", "Add scallions.", "Cook 1 minute.", "Stir in tarragon, salt and pepper.", "Cool.", "Stir ricotta and Parmigiano-Reggiano cheeses into the leek mixture until thoroughly combined.", "Coat a 9"" x 9"" pan with cooking spray.", "In a large, flat container with sides, whisk eggs.", "Dip 1 1/2 matzo into the egg, coating both sides.", "Place the matzo into the bottom of the pan.", "Spread 1 cup swiss (or emmenthal) cheese over the top.", "Top with potato then the leek-cheese mixture.", "Cover with a second layer of egg-coated matzo.", "Top with remaining swiss (emmenthal) cheese.", "Bake for 35 minutes or until filling is bubbling.", "Cool 5 minutes before cutting into serving squares."]

1877

kcal

Calories

153

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium baking potato, 3 whole plain matzos, 4 medium leeks, finely chopped, 2 tablespoons butter, and more.

Yes, Swiss and Parmigiano-reggiano Leek and Potato Matzo Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Swiss and Parmigiano-reggiano Leek and Potato Matzo Pie

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