I brought this to a Seder led by my friend Dana, but it would also make for a lovely standalone supper. It’s Kosher for Passover, but it’s so delicious that I make it throughout the year.
Ingredients1 tablespoon extra virgin olive oil, plus more for the pan pantry
1 medium onion, chopped 50 cents
2 cloves garlic, chopped pantry
2 carrots, grated 50 cents
4 cups (packed) fresh baby spinach $2
1 cup milk (any percent) $1.50 for a pint
4 eggs $1.50 for 6
4 sheets plain matzo, crumbled into 1/2-inch pieces (or use matzo farfel) $2.50 for a 16-oz. box
1 teaspoon each salt and pepper pantry
1/2 cup crumbled goat cheese $3.50
Total cost of ingredients: $12
DirectionsPreheat the oven to 375 degrees F. Lightly oil a 9-by- 11-inch 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 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 five 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.
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