Pam

Spinach and Feta Matzo Strata

Stratas are a wonderful option for Passover. If you’re entertaining, they’re fantastic because you put them together the day before, then pull them out in the morning and bake for breakfast or brunch (or a light dinner served with salad).

Stratas are great because you can take a basic recipe (matzo, eggs, milk, salt and pepper) and add any mixture of vegetables and cheese you like. I even have a recipe for a sweetened version with pears and cinnamon in my Passover cookbook (think apple pancake).

This strata reminds me of spanakopita, mixing spinach, garlic, oregano with mozzarella and feta cheeses, baked in a custard between layers of matzo. A delicious Passover dish.

Spinach and Feta Matzo Strata

Matzo, spinach, mozzarella and feta baked in a custard - makes a delicious breakfast or brunch.


Ingredients


• 2 Tbsp. olive oil
• 1/2 small white onion, peeled and diced small
• 1 tsp. salt, divided
• 1/4 tsp. black pepper, divided
• 1 tsp. dry oregano
• 1 large garlic clove, crushed
• 6 oz. baby spinach (4 cups  packed)
• 2 matzo boards
• 4 oz. mozzarella cheese, shredded (1 cup)
• 4 oz. feta cheese, crumbled (2/3 cup)
• 5 large eggs
• 1 1/2 cups 2% milk

  • Directions

• Heat olive oil in a large skillet over medium. Add the onion, 1/2 tsp. salt, 1/8 tsp. black pepper, and dry oregano and saute for 3-4 minutes, until they’ve started to soften.

• Add the garlic and saute another minute, then add the spinach and cook another 1-2 minutes, until wilted.

• Remove from the heat and let cool.

• In a large mixing bowl, whisk together the eggs, milk and remaining 1/2 tsp. salt and 1/8 tsp. black pepper.

• Spray or brush an 8″ x 8″ baking dish with oil.

• Place one matzo board in the baking dish, then top with half of the onion/spinach mixture, spreading it out evenly. Sprinkle half of the mozzarella cheese over the vegetables, then half of the feta. Repeat with the second matzo board, the remaining vegetables and then the cheeses.

• Carefully pour the egg and milk mixture into the pan.

• Cover with plastic wrap and refrigerate overnight (or 6 hours minimum).

• When you’re ready to bake the strata, remove it from the fridge and let it rest on the counter while you preheat your oven to 350ºF / 175°C.

• Bake for 25 minutes, turn the pan and bake another 25-30 minutes or until the strata has puffed up and is golden brown.

• Enjoy!