making-with-matzo-FINAL-4-18

MATZO KUGEL
WITH SPINACH
AND FETA
INGREDIENTS
1 TBSP OLIVE OIL
1 ONION, CHOPPED
5 CLOVES GARLIC, CHOPPED
2 CARROTS, GRATED
4 CUPS FRESH BABY
SPINACH
1 CUP MILK
4 EGGS
5 SHEETS MATZO, CRUMBLED
1 TSP SALT
1 TSP PEPPER
½ CUP FETA CHEESE,
CRUMBLED
DIRECTIONS
[1] Preheat the oven to 375°F. Lightly oil
a 9”x11” casserole pan and set aside.
[2] In a large frying pan, heat the olive oil
over medium-low heat. Add the chopped
onion and cook, stirring occasionally
for about 10 minutes, caramelizing.
[3] Increase the heat to medium and add
the garlic and carrots. After 5 more
minutes, add the spinach, stirring
occasionally until it has completely
wilted down. Remove from heat.
[4] In a large mixing bowl, combine
the milk and eggs, whisking until
completely blended. Add crumbled
matzo and let sit for 5 minutes.
[5] Add the cooked vegetables to the milkegg
mixture and stir to fully incorporate.
Add the salt and pepper and stir again.
with the goat cheese. Push the layer
of cheese down slightly, allowing
it to sink in lightly to the batter.
[7] Bake for 24-30 minutes, or until
set and golden-brown on top. Let
cool slightly before serving.
[6] Pour into casserole pan and top evenly
[39] savory dishes | sides | matzo kugel with spinach and feta