Matzo Kugel with Spinach and Goat Cheese
- Prep Time 0:15
- Cook Time 0:40
- 3 Comments
I brought this to a Seder led by my friend Dana on Friday, but it would also make for a lovely stand-alone supper. It’s Kosher for Passover, but it’s so delicious that I make it throughout the year.
- 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
Total Cost of Ingredients: $12
Preheat the oven to 375 degrees F. Lightly oil a 9“x11” casserole pan and set aside.
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, allowing it to caramelize.
Increase the heat to medium and add the garlic, carrots and spinach. Cook, stirring occasionally, until the spinach has completely broken wilted. Remove from heat.
In a large mixing bowl, combine the milk and eggs. Whisk until completely blended.
Pour the crumbled matzo into the milk-egg mixture and stir well. Let sit for 5 minutes.
Pour the cooked vegetables into the milk-egg mixture and stir a few times to incorporate. Add the salt and pepper and stir again.
Scrape the entire mixture into the prepared casserole pan. Top with the crumbled goat cheese and push down slightly, allowing it to sink in.
Bake for 24-28 minutes, or until set and golden-brown on top.
Let cool slightly before cutting into squares and serving.