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© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com

Matzo and spinach kugel

March 18, 2015

 

A wonderful Passover dish.  May be used as a side dish with dinner, or served for breakfast!

 

Serves 8

2 lbs. frozen spinach

5 eggs

½ lb feta or cottage cheese (or combination)

Salt and pepper

¼ tsp nutmeg

8 matzo squares

2 cups milk, warmed

 

  1. Thaw and steam the frozen spinach and squeeze out all of the water.

  2. Mix the spinach with 3 of the eggs (beaten) and the cottage cheese.  Season with salt, pepper and nutmeg.

  3. For the crust, dip the 4-5 of the matzo squares in the warmed milk until just softened and place in the bottom of an oiled shallow baking pan.  Pour the cheese, spinach filling over.  Soak the remaining matzo sheets in milk and cover the cheese spinach.  Beat the remaining 2 eggs with what is left o the milk and pour over the kugel.  Bake in 350 degree oven for about 45 minutes.

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