1 lb. spinach
Bunch of fresh parsley
2 med. onions, chopped
Basil, 2 tsp. dried or 1/4 c. fresh
3 eggs, beaten
2 tsp. pine nuts
Salt and pepper
Cooking oil
3 matzah

Fry the onions in cooking oil until golden brown. Meanwhile pour cold water over matzah and drain immediately so that not too much water is absorbed. Wash the greens thoroughly. Cook spinach about 1 minute or until just wilted. Drain in colander. Then squeeze to remove remaining water. Chop the spinach coarsely. Add the pine nuts to the onions and heat briefly. Chop the onion, pine nut mixture and add to the spinach. Chop the parsley and basil and add to the spinach assembly. Oil a baking pan with tablespoon oil. Put the bottom matzah in the pan. Cover with spinach filling. Top with remaining matzah. Brush top with remaining egg. Drizzle about 1 tablespoon oil over top. bake at 350 degrees about 45 minutes. Do not overcook.