Recipe: Matzo Strada with Spinach and Gruyere Cheese
Author: 
Recipe type: Ovo-Lacto Vegetarian
 
Ingredients
  • 2- Packages of organic frozen chopped spinach
  • 2 onions, chopped
  • 3 Tbs olive oil
  • 1 t. salt
  • ? t. pepper
  • 3 Tbs fresh dill
  • ? t. nutmeg
  • 9 pieces of matzos
  • 3 cups grated Gruyere
  • 1 cup finely grated Parmigiano-Reggiano
  • 1 dozen eggs
  • 3 cups organic milk
  • 3 Tbs Dijon Mustard
Instructions
  1. Run spinach under hot water to defrost, and squeeze handfuls of spinach to remove as much water as possible. Saut? onions in olive oil until translucent. Add spinach, dill, ? t. salt and ? t. pepper.
  2. Whisk together eggs, milk, remaining salt & pepper and mustard.
  3. Spray with oil a large, deep casserole dish. Break 3 pieces of matzo and spread on bottom of dish. Sprinkle ⅓ of the spinach mixture, ⅓ of the Gruyere cheese and ⅓ of the Parmigiano-Reggiano cheese on top of the matzo. Repeat twice more. Pour the egg mixture evenly over the top, and let the casserole sit in the refrigerator over night.
  4. Remove casserole from fridge and let stand at room temperature for 30 minutes. Pre-heat oven to 350? degrees. Bake for 45-50 minutes, until egg mixture is set.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-matzo-strada-with-spinach-and-gruyere-cheese/