Matzo Vegetable Strata
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- Ready In:
- 1hr 30mins
- Serves:
- Units:
ingredients
- 30 ounces frozen chopped spinach, thawed and squeeze
- 3 bunches fresh spinach, cooked, drained, and chopped (use if not using frozen spinach)
- 3 cups ricotta cheese or 3 cups cottage cheese
- 3 eggs, lightly beaten
- 1⁄2 cup fresh dill weed, chopped
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 lbs mushrooms, thinly sliced
- 3 tablespoons oil
- 1 teaspoon fresh thyme, chopped
- 1⁄2 teaspoon salt
- 3 cups milk
- 4 eggs
- 1⁄4 teaspoon nutmeg
- 1⁄8 teaspoon white pepper
- 6 matzos (add up to 2 more if necessary)
- 2 cups swiss cheese
directions
- To prepare spinach-cheese layer, in large bowl, mix spinach, ricotta, eggs, dill, nutmeg, salt and pepper. Set aside.
- To prepare mushroom layer, in large skillet, saute mushrooms in hot oil. Add thyme and salt. Set aside.
- To prepare custard, in medium bowl, whisk together milk, eggs, nutmeg, and pepper. Set aside.
- To assemble, oil an ovenproof casserole dish about 11x8x2 inches. Spread half spinach-cheese mixture over bottom of casserole. Top with two matzos, breaking to fit if necessary. Cover with half the mushroom mix. Top with 2 matzos and continue layering, finishing with mushroom mix. Pour custard over. Top with cheese. Cover, refrigerate overnight.
- Bake in preheated 350 degree oven for 50 to 60 minutes or until puffy, golden, and cooked in center.
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RECIPE MADE WITH LOVE BY
@Lizzie Rodriquez
Contributor