(By Jeannie Kamins) Moussaka is a favourite of mine and I like this one because it doesn’t use eggplant which my family doesn’t like. Feeds 6.

1/2 pound frozen chopped spinach.

4 large potatoes.

1 pound chopped meat or tempeh or setain.

2 medium onions, chopped.

2scallions, chopped.

1T chopped parsley.

1 med. tomato, chopped.

salt/pepper to taste.

1/2 teaspoon cinnamon.

5 eggs.

  1. Squeeze out water from spinach and chop.
  2. Peel the Potatoes, cut into slices and parboil for 5 minutes.
  3. Drain and cool.
  4. In a medium – sized bowl combine the meat with the spinach. Add the chopped vegetables, salt and pepper and cinnamon. Add 2 of the eggs and blend thoroughly.
  5. In a lightly greased casserole, arrange half of the potatoes in an even layer. add a layer of meat and top with a layer of potatoes.
  6. Beat the remaining eggs with a pinch of salt, cover the casserole bake at 350 degrees for 30 minutes.
  7. Remove lid and bake for another 30 minutes until the potatoes are browned and tender.
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