Source: The Passover Table by Susan Friedland

Yield: 6 to 9 servings

• 6 to 7 tablespoons vegetable oil
• 2 cups chopped onions
• 2 tablespoons minced garlic
• 1 1/2 cups thinly sliced cultivated mushrooms, (about 1/3 pound)
• 3 cups bite-sized pieces cooked chicken, (about 14 ounces)
• Salt
• Freshly ground black pepper
• 1 cup chopped parsley
• 5 eggs, lightly beaten
• 5-6 matzos
• 1 cup chicken stock

1. Heat 5 tablespoons of the oil in a large skillet. Slowly saute the onion and garlic until softened and translucent, about 10 minutes. Add the mushrooms and saute until soft, an additional 5 minutes. Let cool. Stir in the chicken, salt, pepper, parsley, and eggs.

2. Preheat the oven to 375 degrees F. Lightly oil a shallow 6-to 8 cup baking dish.

3. Dip 2 of the matzos into the stock until well moistened but not falling apart. Lay them in the baking dish, breaking pieces to fit. Spoon half the chicken mixture on top, and cover with 1 more moistened matzo, the remaining chicken, and the 2 remaining matzos. Pour 2 teaspoons oil over the top and bake for 15 minutes. Sprinkle with the remaining oil and bake an additional 15 minutes, or until the top is a rich, crisp brown. Let cool for 10 minutes, then serve.

Note: A Sephardic layered savory pie, this delicious dish seems designed for the turkey or chicken or capon leftover from the Seder or the chicken soup.