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- Diet & lifestyle
- Vegetarian meals
- Vegetarian lunch
We always make this for an easy Passover lunch. Serve with a salad on the side.
6 people made this
- 500g (1 1/4 lbs) frozen spinach
- 3 matzo crackers
- 4 eggs, beaten
- salt and pepper to taste
- 1 pinch ground nutmeg
- 3 tablespoons butter
- 2 tablespoons grated Parmesan cheese
MethodPrep:10min ›Cook:5min ›Ready in:15min
- Heat the spinach in a saucepan with 120ml of water, until completely thawed. Strain the spinach, reserving half the amount of liquid.
- Crumble the matzo into a medium-size mixing bowl and pour the spinach and the remaining liquid over them. Mix thoroughly until the matzo are softened. Add the Parmesan, eggs, salt, nutmeg and pepper.
- Heat the butter in a large frying pan and add the spinach mixture. Cook on medium heat, uncovered for 5 minutes on each side, or finish off under the grill. Sprinkle with grated Parmesan and serve immediately.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
by RHONDA G
This is a great recipe. I think that I will add some onion the next time I make it. At first I thought that the spinach amount might be to much but after making it according to the recipe I liked it. Very easy to put together.-03 Apr 2002
I made this recipe in order to try and use up the last little bits of matzah lying around, post-Passover. I was very disappointed. It uses an incredible amount of spinach, and is impossible to turn over as a single unit. Maybe this would have been better with a single package of spinach, and cooked as a true frittata, in the oven...-18 Apr 2004
The idea of mixing these things together is fantastic! I also added chopped onion and red pepper and added a LOT of salt, garlic powder and black pepper. You should definitely add a LOT of seasoning to give it some extra flavor as spinach and matzo both are very un-flavorful. I also added a lot of mozzarella cheese after it was out of the pan... I love it! And it is sooo healthy. Just add what you think would taste good! It would be hard to mess up!!!-10 Apr 2009
A Passover Recipe As Easy As Matzo Pie
Toward the opening of the Passover Seder, participants point to the matzo on the table, and announce: "This is the bread of affliction that our ancestors ate in the land of Egypt. Let all who are hungry come and eat. Let all who are needy come and celebrate Passover." It's a lovely sentiment, remembering the struggles of previous generations of Jews, and opening your home to all those who suffer to this day. But bread of affliction? No more.
Layered matzo pies, or minas, await slicing. The top layer of matzo is glazed with a beaten egg, to give the finished dish a burnished shine. Alex Trimble for NPR hide caption
Layered matzo pies, or minas, await slicing. The top layer of matzo is glazed with a beaten egg, to give the finished dish a burnished shine.
While matzo — a cracker-like unleavened bread — harkens back to a time of slavery and fleeing without time for loaves to fully rise, it has come a long way from hardship fare. Matzo is now coated with crunchy caramel, or dipped in chocolate, or dredged in nuts (or, rapturously, sometimes all three at once). Ground into meal, it's mixed with oil or schmaltz (chicken fat) and shaped into feather-light matzo balls (or, depending on your tastes and the kitchen skills of your family matriarch, somewhat denser, more-toothsome-yet-equally-beloved "sinkers"). And, if you're lucky enough to come from a Sephardic background, it's formed into minas.
Minas, also known as meginas or mehinas, are layered matzo pies, found in Jewish cuisine from Egypt to Turkey to the Isle of Rhodes. Sheets of stiff matzo crackers are softened with water until pliable, then layered with savory fillings and baked, yielding something akin to a Passover-friendly, Ottoman-inflected take on lasagna.
Sheets of stiff matzo crackers are softened with water until pliable, then layered with savory fillings and baked, yielding something akin to a Passover-friendly, Ottoman-inflected take on lasagna.
Mina fillings run the gamut, from herb-flecked lamb pies to meltingly soft stewed eggplant, many of them similar to the savory turnovers (bourekas, samboussek, etc.) found throughout the Sephardic world.
Minas can be cut small and served as appetizers (part of the ever-delicious mezze tradition), offered as part of a spread of dishes or served as main dish showstoppers. Vegetable minas are especially beloved as the often-hard-to-find traditional vegetarian Passover entree.
A search for mina recipes, however, can yield something of a mixed bag. Many Sephardic recipes become Americanized over time, with lamb giving way to beef, frozen spinach replacing fresh, and warm spices and fresh herbs falling by the wayside.
To find truly exciting minas, I checked with the experts. Jennifer Abadi comes from a family of Syrian Jews with a rich culinary history, detailed in her cookbook A Fistful of Lentils, and has been researching Sephardic Passover recipes for several years. She found mina variations from Italian, Greek and Egyptian traditions, bright with fresh herbs and varying slightly across the regions.
About The Author
Deena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories on topics ranging from urban agriculture to gefilte fish have appeared on The Splendid Table, Morning Edition, All Things Considered, Marketplace, Voice of America, The Environment Report, Salon.com, The Northwest News Network and Culinate.com, and in The Oregonian and Portland Monthly. She chronicles her cooking experiments at Mostly Foodstuffs.
She kindly shared a recipe for a Turkish mina de carne, featuring a rich filling of oniony lamb and beef in tomato sauce, perked up with handfuls of fresh parsley and dill. I adapted my own favorite spinach-feta pie filling as well, adding extra moisture in the form of not-traditional-but-oh-so-creamy cottage cheese, to account for the matzo's tendency to sop up liquid.
And because Passover also celebrates the coming spring, I pulled together two fillings celebrating the new crops. A Roman-inspired potato-artichoke filling is simmered with saffron and studded with peas, then topped with punchy parsley-lemon-garlic gremolata. Leeks, which are often fried up as fritters at Sephardic Seders (the beloved keftes de prasa), are sauteed with spring asparagus, then given a sunny lift with fresh mint and lemon zest.
Whatever the filling, the basic template is the same: Moisten sheets of matzo with water and set them aside for a few minutes to absorb the liquid and soften. The pliable sheets are then layered with your filling of choice — most of these recipes use three layers of matzo, although Abadi's large and saucy mina is best made with four. The top layer of matzo is glazed with a beaten egg, to give the finished dish a burnished shine.
After a good bake, the mina is allowed to set for a few minutes, and then devoured. Matzo is certainly no longer a bread of affliction.
Prepare the Frittata
In a medium sized frying pan, heat up the olive oil on a high heat.
Add in the mushrooms, garlic, and shallot, then saute for five minutes until they begin to caramelize around the edges.
Meanwhile preheat the oven on the broiler setting, with the rack in the middle of the oven.
Add the spinach to the pan and saute for a minute, until wilted slightly.
Add in the pieces of Manischewitz Matzo to the pan and mix until it&rsquos fully distributed.
Add in the lightly beaten eggs and cook, stirring occasionally for three to four minutes. Transfer into the oven, on the broiler setting, for two to three minutes. Serve hot or cold.
Mushroom Pot Pie with Matzo Crust
Never thought you could have your pie and eat it too on Passover? Think again, try this mushroom pot pie with a matzo topped crust.
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 medium garlic cloves, chopped
- 1 pound mixed fresh wild mushrooms, chopped
- salt and freshly ground black pepper to taste
- 6 ounces (¾ package) PHILADELPHIA Cream Cheese, cut into 1 inch chunks
- 1 cup vegetable stock
- 1/4 cup chopped fresh parsley
- 1 teaspoon fresh thyme leaves
- 1/2 cup grated Parmesan cheese
- 2 sheets matzo
- 1 tablespoon melted butter
Preheat the oven to 375 degrees. Heat the olive oil in a sauté pan over medium heat. Add the onion and cook for about 3 minutes, or until the onion has softened. Add the garlic and cook briefly. Add the mushrooms and pepper.
Raise heat to high and cook for 5-6 minutes or until the mushrooms are tender and all the liquid has evaporated. Add the cream cheese and stir it into the mushrooms until completely incorporated as a sauce. Pour in the stock and blend it in. Add the parsley and thyme. Reduce the heat and simmer for about 15 minutes or until the sauce has reduced by half and is thick. Remove the pan from the heat. Stir in the Parmesan cheese. Spoon the mixture into a 6-cup casserole dish.
Soak the matzo sheets in cold water for 2-3 minutes, or until softened. Carefully squeeze the pieces to extract the water without breaking them. Place over the mushrooms. Brush with the melted butter. Bake for about 25 minutes or until the crust is crispy.
Matzo spinach frittata recipe - Recipes
* YIELD 8 servings
* TIME 1 hour 15 minutes
This savory matzo brei, loaded with caramelized onions and mushrooms, is made like a frittata that you cut into wedges. While commonly eaten for breakfast during Passover, this one serves as a substantial side dish. Leftovers make a nice brunch or lunch, especially with a green salad. The key to a good matzo brei is soaking the matzo just enough to retain a little bit of chew, but not so much that it becomes soggy. Here, the matzo is submerged in boiling water for one minute to soften. If keeping kosher and making this for a dairy meal, use a tablespoon of butter instead of oil for extra flavor.
* 4 tablespoons olive oil
* 1 extra-large Spanish onion (1 pound), halved and sliced into 1/4-inch half-moons
* Kosher salt and black pepper
* 12 ounces white or brown button mushrooms, trimmed and sliced
* 1 tablespoon fresh rosemary leaves, chopped
* 6 sheets salted or unsalted matzo, broken into small pieces
* 6 large eggs
* ½ cup lightly packed flat-leaf parsley leaves, coarsely chopped
1. Heat oven to 400 degrees. Heat a 12-inch nonstick ovenproof skillet over medium-high heat. Add 1 1/2 tablespoons oil and then the onion. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, stirring occasionally, until very well browned and starting to caramelize, 10 to 15 minutes.
2. Add 3/4 cup water, stirring the onion and scraping the pan. Reduce the heat to medium and cook, covered, until very soft and golden, about 20 minutes more, stirring occasionally. Stir in 2 tablespoons water, then scrape the onion into a bowl.
3. Bring a large kettle or saucepan of water to a boil. Meanwhile, return the skillet to medium-high heat (no need to wash). Add 1 1/2 tablespoons oil, then the mushrooms. Season with the rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden brown, 5 to 10 minutes. Stir in a little water, scraping up any bits in the pan, let it evaporate and transfer to the bowl with the onions. Rinse the pan.
4. Place the matzo in a colander set inside a large bowl. Pour in the boiling water and let sit for 1 minute. Pull the colander out of the water and let drain.
5. In a large bowl, beat the eggs well and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the mushroom mixture, the softened matzo and the parsley and stir very thoroughly.
SWEET POTATO AND GOAT CHEESE FRITTATA
Including matzo in a frittata is like adding croutons or pita. This is a great way to use leftover cooked vegetables. And if you have leftover frittata — serve it in small squares as appetizers or on salads.
2 pieces matzo (approximately 7×6-inches), broken into approximately 1” pieces
4 cups boiling water
1 1/2 cups diced cooked sweet potatoes (or other cooked vegetables)
1 cup chopped fresh spinach (raw or cooked and very well drained), arugula or baby kale
1 1/2 cups crumbled goat cheese, feta or grated
2 tbsp chopped fresh basil
2 tsp kosher salt
1/4 tsp freshly ground
sprigs of dill for garnish
1. Place matzo in a large bowl and pour boiling water over top. Drain in a strainer and press out excess water.
2. Add sweet potatoes, spinach, matzo, cheese and dill.
3. In another bowl whisk eggs together with salt and pepper just until combined. Gently combine all ingredients.
4. Transfer to a buttered 9×9-inch baking dish. Bake in a preheated 350F oven 40 to 50 minutes or until just set in the centre. (It can also be baked in a 9×13-inch baking dish for 35 to 40 minutes.) Cool. Serve warm or at room temperature.
makes 6 to 8 servings
How to Serve
If you prefer savory breakfasts, you can make savory matzo brei by:
- Adding savory spices like garlic powder, onion powder, and other herbs.
- Mixing in lox (smoked salmon).
- Mixing in cheese.
- Mixing in grilled onions.
If you prefer sweet breakfasts, you can make sweet matzo brei by:
- Adding vanilla and cinnamon. My father first introduced me to this method when I was in my 20s. He had never been the one to make it as kid so I had no idea that he was holding out on this great twist.
- Topping matzo brei with maple syrup or jam.
Tips for Making the BEST Cheesy Baked Frittata with Spinach, Potato, and Pepper Ever //
Frittata is so easy to make, but there are a few things that will make it incredible.
Use a non-stick pan and plenty of oil. Eggs stick like nothing else. If you’ve ever made the mistake of not greasing a muffin tin enough and then baking eggs in them, you know what a pain it is to get that clean. So be generous with the olive oil.
Season at every stage. Add salt and pepper throughout the recipe. You want to layer and build seasoning. It makes a HUGE difference. Don’t wait until the last step to season, you want everything to taste great on it’s own.
Shred your own cheese. I used to buy a lot of bags of shredded cheese, but these days, I buy more bricks of cheese and use my grater attachment on my mixer to shred it myself. I get to use different kinds of cheese that I normally wouldn’t.
Tip – put the cheese in the freezer for 10-20 minutes before you shred it.
Use a combination of cheeses. I always find that using more than one kind of cheese increases the overall cheesiness in recipes. Cheeses have different properties and flavor profiles. Using more than one cheese is a great way to get the best flavor and the next melt possible. Mix a spicy Jalapeño Havarti with Grand Cru® or the gorgeous melting Fontina with Buttermilk Blue®.
Soften the vegetables before you add the eggs. Sautéing your onions and vegetables before you add the egg mixture makes a huge difference in the end result. I know that the vegetables will cook in the oven, but the frittata will not taste anywhere near as good.
FAQ about Homemade Matzo //
What is the difference between matzoh and matzah? Matzo, matzoh, and matzah. These are all different ways of spelling and pronouncing the name for the traditional unleavened flatbread eaten at Passover in the Jewish tradition.
Why does homemade matzah have to be made within 18 minutes? The kosher rule for making matzo in 18 minutes is because only unleavened bread products are allowed during Passover. Natural fermentation begins within that time frame when flour and water are mixed. To avoid the natural fermentation, and therefore make the bread unleavened, it must finish baking before 18 minutes.
What kind of flour is kosher for Passover? Passover dietary restrictions exclude any grain that can ferment or become leavened, which includes wheat, barley, oats, rye, and spelt. The only bread that is allowed during Passover is matzo. Matzah is typically made from wheat flour and made in a way that ensures it is unleavened.
What do you serve with matzo? Matzo is usually served at the center of the table. Either as a side dish or accompaniment with traditional Passover foods like brisket, roast chicken, fish dumplings, and potatoes.
- 1 pound Yukon Gold potatoes, cut into 1-inch pieces
- 4 garlic cloves
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 8 large eggs, lightly beaten
- 1/2 cup sour cream
- 1/2 medium red onion, diced medium
- 1/2 pound green beans, trimmed and cut into 1 1/2-inch pieces
- Reserved roasted broccoli
- 1 tomato, cut into 1/2-inch pieces
- 1 cup grated Parmesan
Preheat oven to 425 degrees, with racks in upper and middle thirds. On a rimmed baking sheet, toss potatoes and garlic with 1 tablespoon oil season with salt and pepper. Arrange in a single layer on sheet and roast on middle rack until potatoes are golden and crisp, about 25 minutes, stirring halfway through.
Meanwhile, in a medium bowl, whisk together eggs and sour cream and season with salt and pepper. In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium. Add onion and green beans and cook, stirring occasionally, until beans are tender, about 10 minutes. Add broccoli and tomato, and season with salt and pepper. Add egg mixture and stir to combine. Sprinkle with Parmesan and cook, undisturbed, until edge is set, about 2 minutes.
Transfer skillet to upper rack in oven and bake until slightly puffed and almost set, about 8 minutes. Heat broiler and broil until cheese is browned and bubbling, about 1 minute. Run a rubber spatula around edge of frittata and transfer to a plate. Cut into wedges and serve with potatoes and garlic.