“And they shall eat the flesh in that night, roast with fire, and unleavened bread; and with bitter herbs they shall eat it.” Exodus 12:8
Did you ever wonder what bitter herbs were actually available to the Jews as they made their way out of Egypt? It wasn’t the parsley so commonly used today. Dandelion, sow-thistle, chicory, coriander and sorrel are just a few of the options.
Fortunately, the Seder meal itself does not call for anything at all bitter. Jenn Press Arata, of That’s SO Jenn, Confessions of a Foodie, shares her recipe for Spinach with Feta and Pine Nuts.
Feeling like you’d rather “pass over” the heavy kugels and everything-bound-together-with-matzah-meal sides that make you feel as though you’ve swallowed a brick? This light, yet filling garlicky spinach plays beautifully with crunchy pine nuts and savory feta cheese for a vibrant dish you can enjoy hot at the Seder, then look forward to all week long!
Follow the step by step photos to create the recipe at home! That’s SO Jenn’s Spinach with Feta and Pine Nuts