BrokeAss Gourmet

BrokeAss Gourmet

Matzo Kugel with Spinach and Goat Cheese

  • Prep Time 0:15
  • Cook Time 0:40
  • Estimated Cost $12
  • 3 Comments

I first made this for a Seder led by my friend Dana to rave reviews, but then went on to find myself craving it, even long after Passover had ended. It's kosher for Passover, but it's so delicious that I make it throughout the year, accompanied by a salad and maybe a roasted vegetable for a quick vegetarian dinner.

Fresh feta cheese, or even cream cheese can also work in place of the goat cheese.

If you keep kosher and you want to serve this with meat, simply skip the cheese, and use almond or soy milk in place of regular milk. It will still be delicious.

Ingredients

  • 1 tbsp extra virgin olive oil, plus more for the pan Pantry
  • 1 medium onion, chopped $0.50
  • 2 cloves garlic, chopped Pantry
  • 2 carrots, grated $0.50
  • 4 cups (packed) fresh baby spinach $2
  • 1 cup milk (any %) $1.50 for a pint
  • 4 eggs $1.50 for 6
  • 4 sheets plain matzo, crumbled into 1/2" pieces (or use matzo farfel) $2.50 for a 16-oz. box
  • 1 tsp each salt and pepper Pantry
  • 1/2 cup crumbled goat cheese $3.50

Recipe Serves 6

Directions

  1. Preheat the oven to 375 degrees F. 
  2. Lightly oil a 9"x11" casserole pan and set aside.
  3. In a large frying pan, heat the olive oil over medium-low heat. 
  4. Add the chopped onion and cook, stirring occasionally, for about 10 minutes, allowing it to caramelize.
  5. Increase the heat to medium and add the garlic, carrots and spinach. Cook, stirring occasionally, until the spinach has completely broken wilted. 
  6. Remove from heat.
  7. In a large mixing bowl, combine the milk and eggs. 
  8. Whisk until completely blended.
  9. Pour the crumbled matzo into the milk-egg mixture and stir well. Let sit for 5 minutes.
  10. Pour the cooked vegetables into the milk-egg mixture and stir a few times to incorporate. 
  11. Add the salt and pepper and stir again.
  12. Scrape the entire mixture into the prepared casserole pan. 
  13. Top with the crumbled goat cheese and push down slightly, allowing it to sink in.
  14. Bake for 24-28 minutes, or until set and golden-brown on top.
  15. Let cool slightly before cutting into squares and serving.

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What They're Saying

Mateo, on Apr 17, 05:59 PM, wrote:

OK…Wow! This is totally going to be my Friday Night special. Me and my sweet-pea always cook something different every Friday night. Kind of a weekend kick off meal. It’s usually accompanied by a nice bottle of wine. Thanks for the recipe. Can’t wait!

Sarah, on Apr 26, 11:49 AM, wrote:

I made this last night. It might be the best way ever to use leftover matzo. SOOO yummy.

Simon, on Oct 21, 09:42 AM, wrote:

Made this for a rosh meal where I got to introduce my South Carolina friends to some delicious Semitic food. This went over huge, and provided something other than salad and challah for the vegetarians. Awesome recipe.