Pesach is a good time to get inventive with recipes – like this take on a lasagna. It’s made with softened matzo in place of lasagna noodles – add some cheese and veggies and you’ve got a delicious lunch or dinner dish! This recipe is gebroks.
4 to 6 sheets matzo
1 large egg, beaten with a pinch of salt (for brushing)
2 cups Natural & Kosher cheddar cheese
1 cup cottage cheese
1 cup Natural & Kosher feta cheese, crumbled
1 small bunch fresh dill, finely chopped (about 1/4 cup)
1 finely chopped onion
1 bag of fresh spinach
Salt and pepper, to taste
2 large eggs, lightly beaten
2 tbs olive oil
1.Heat the olive oil in a large skillet over medium heat.
2. Sauté the onion until golden. Add the spinach to the skillet and cover; allow it to cook 5-10
minutes. Stir in salt and pepper- remove from heat.
3. Preheat the oven to 350 degrees F, and oil an 8- or 9-inch square casserole dish
4. Mix together the Natural & Kosher feta, cottage cheese, dill, onion & spinach. Check seasoning— it should be somewhat strongly seasoned but be careful as the feta will add a lot of salt. Mix in the eggs.
5. Soften the matzo sheets, either by dipping them in a dish of water or running them under the faucet, until they are just starting to soften (you don’t want to over soak them, or they will become mushy). Set it aside in a clean dishtowel for about 5 minutes, then check to see that they have become bendable. If not, moisten them further and set them aside for another few minutes to absorb.
6. Cover the entire bottom of the baking dish with a layer of matzo (you will have to break some matzo in pieces to fill in the gaps). Gently spread half of the filling over the matzo. Top with another layer of matzo, then the remaining filling and then a final layer of matzo. Pour the beaten egg over the top, and spread to evenly glaze the top layer of matzo. Bake until the matzo is golden and the filling is hot and set, about 45 minutes. Allow to cool and set for 15 minutes, then serve.