• 2 large baking potatoes
• 1 onion
• 1 tsp butter (or oil, for a pareve crust)
• 2 tsp salt
• pepper

• Peel and cube the potatoes and boil them in salted water until they are soft.  Set the oven to 375.
• Chop the onion into tiny pieces.
• Mash the potatoes until smooth.
• Add the chopped onion, butter, salt and pepper and mix well
• Dump the mixture into a buttered 9 inch pie tin and press into a pie crust shape.  Katzen suggests using a spoon, but I think fingers work better.
• Bake 40 minutes at 375.
• Fill the baked crust with the filling of your desire and bake again.

---

• matzah
• milk (or boiling and cold water)
• lots of paper towels or tea towels
• olive oil

• Find a large flat pan, such as a cookie sheet or a lasagna pan.
• Place a single layer of matzah in the pan
• Pour in just enough milk to completely cover the matzah, and let soak for less than a minute, until the matzah is soft but not falling apart. Alternatively, pour a small amount of boiling water on the matzah, wait a few seconds and follow with enough cold water to cool it to a comfortable temperature.
• Squeeze the soaked matzahs between two layers of paper towel or tea towels to remove the excess milk or water.
• Place the soaked matzot into an oiled or buttered pie pan and shape into a pie shape; or fold them around a filling of your choice.
• For dessert or savory pies, quiches and tarts: brush the top of the crust  with olive oil and bake for 10-15 minutes at 375.  Then fill and bake again.
• For filled pastries (blintzes, knishes, borekas, samosas, crepes, potstickers):  brush the outside with olive oil, and bake as appropriate for the filling.
• For fried pastas (kreplach, fried blintzes, fried raviolis, wontons, spring rolls): Bake 10 minutes at 375, then pan or deep fry in oil.
• For lasagna:  Cover the bottom of a buttered lasagna pan with soaked matzoh.  Layer with cheese, tomato sauce and (partially pre-cooked) vegetables.  Repeat until you reach the top of the pan, ending with a layer of soaked matzah.  Brush the top matzahs with olive oil.  Bake 40 minutes at 375 until hot and bubbly.

---

• Cover the bottom of your crust with shredded or cubed cheese (for a standard pie pan, about 1/2 cup, but more or less works too).
• Pile in cooked vegetables:  grilled, roasted or fried fennel, eggplant, leeks, potatoes, onions, mushrooms, zuchini; steamed spinach or bokchoy. (About 1 cup cooked vegetables for a standard pie pan).
• Add roasted garlic, olives, anchovies, chili peppers or oil packed sundried tomatoes.
• Salt lightly (especially if the cheese is salty) and pepper
• Beat three eggs with 1 and a half cups cream and pour on the vegetables.
• Bake at 375 (preheated) for 40 minutes.
• Don't get your cholesterol checked for a while.

 Eggplant cheese pie:
      1.  Grill eggplants over flame until blackened
      2.  Scrape out meat from skin; press out liquid.
      3.  Mash eggplant meat with one-half pound strong cheese (e.g., mixed feta, parmesan), 1 egg, 1 Tablespoon olive oil, salt and pepper.
      4.  Put into pie shell, cover with top crust, bake until brown, about 30 minutes.

Pareve Leek Mushroom pie:
      1.  Clean, quarter and thinly slice the white parts of 4 leeks. Chop 1 pound of fresh mushrooms. Peel and dice two cloves of garlic.
      2.  Saute garlic and leeks in 2 Tbs oil until leeks are soft and translucent. Add mushrooms and continue to cook, stirring from time to time, until mushrooms have released their juices.
      3.  Add salt and pepper to taste. Add 2 Tbs chopped fresh herbs (any one or two of dill, cilantro, parsley, thyme etc.).
      4.  Optional. Add 2 oil-cured dried tomatoes (chopped) or two cloves of roasted garlic (mashed).
      5.  Remove from heat. Stir in 4 beaten eggs.
      6.  Place leek mixture in crust and bake for 30 minutes at 300°.

click for Spinach-Cheese Pie

click for "Keret" Leek (or spinach or eggplant) Pie

• Spinach, onions and cheese.  Fry chopped onions or garlic or ginger until soft, add chopped spinach and fry until wilted.  If desired, mix with shredded cheese (e.g., feta, swiss) (not if using ginger!).
• Strong cheese.
• Potatoes and onions.  Mashed potatoes with fried onions.
• Blackened onions.
• Grilled vegetables.
• Chinese vegetarian spring rolls, potsticker or moo shu vegetable filling.
• Blintzes.  Cottage cheese sweetened with a small amount of sugar and cinnamon, cloves or cardamon.
• Cheese enchiladas.  Or blackened fish with lime juice.
• Crepes: ratatouille, swiss and spinach.
• Curries:  Most vegetable curries.