Pastel ab Hmas
I am a half-Sephardic and half-Ashkenazic life-long eater. I grew up with my mother (now called “Nona” by her grandchildren) often reminiscing about, and sometimes cooking, Sephardic pies characterized by Greek cheeses, eggs, spinach, and potatoes. I am, at a minimum, a culinary Jew and enjoy reading about, vicariously experiencing, cooking, and eating the foods of Jews from around the world.
If you have cooked pies similar to this recipe then you know how simple, tasty, and exotic they are. A savory pie makes a somewhat special presentation to guests not familiar with the style. A savory pie is part of a hearty meal for your own family. The magnificent Gil Marks makes Sephardic cooking easy and Iraqi Jew Rivka Goldman shared tastes of her Jewish community. I combined them into this dish.
Richard Ganulin is Brooklyn born Jewish civil rights lawyer in Cincinnati, Ohio, USA. He represents children with disabilities and their families who have claims against school districts and the State of Ohio for failure to properly provide needed developmental and educational services. Richard’s law degree is from George Washington University and his Master’s degree is from Harvard University. When Richard is not studying and advocating the law he is cooking and eating.