1. In a large bowl, beat the eggs and mix with matzah farfel, broth and vegetable oil. Let soak for 5 minutes.
2. Meanwhile, finely chop onions, celery and spinach.
3. Saute in olive oil along with the garlic powder (add more as needed).
4. Add sauteed vegetables to the bowl and mix well. Pour into a casserole dish and bake at 350°F for 45 minutes or until firm. Cut into squares and serve warm or at room temperature.
This recipe is reprinted with permission from The Forest Feast.