Swiss and Parmigiano-reggiano Leek and Potato Matzo Pie

This is a very tasty dish - vegetarian and filling!

• Ready In: 1 hr
• 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

1. Preheat oven to 350°F Bake or microwave potato until tender. Cool. Cut into 1/4" pieces. Set aside.
2. 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.
3. Stir ricotta and Parmigiano-Reggiano cheeses into the leek mixture until thoroughly combined.
4. 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.