Swiss and Parmigiano-reggiano Leek and Potato Matzo Pie

Name: Swiss and Parmigiano-reggiano Leek and Potato Matzo Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 medium baking potato; 3 whole plain matzos; 4 medium leeks, finely chopped; 2 tablespoons butter; 4 large scallions, finely sliced; 1/2 teaspoon dried tarragon leaves; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 cup part-skim ricotta cheese; 1/4 parmesan cheese, grated; 8 ounces swiss cheese, grated (or emmenthal); 2 large eggs

Submitted by jovigirl

"This is a very tasty dish - vegetarian and filling!"

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Ready In:: 1hr
Ingredients:: 12
Serves:: 6

ingredients

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

directions

Preheat oven to 350°F 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.