Greek Matzo Casserole for Passover (or any time!)

Last year I planned pretty poorly for Passover meals. We had Matzo Lasagna twice which isn’t a bad thing but it showed how little I actually planned. It shouldn’t be that hard, right? Just avoid most grains, eat lots of lean proteins and veggies. Should be a paleo dream week. But for some reason, I freeze during Passover. So last year, when my husband had kung fu duties with the boy, I popped into the supermarket on my way home. I literally did a Pinterest search in the parking lot and saw a spinach matzo quiche that looked pretty good.

It wasn’t a true quiche but more of a custardy casserole or southern style souffle with matzo mixed in. The author of this particular recipe tried to lighten it up a little but I decided to go full fat and give mine a little Greek spin by adding some artichoke hearts. It was so good. Like crazy good and not just because I was hangry. So I decided to try this again in the next few weeks to come up with something all my own.

This would be an excellent vegetarian option for your Passover seder or for another night during the week. It does take about an hour or so to pull together so it’s not a quick recipe but it’s actually very easy to reheat and I can attest that it makes an excellent lunch warmed up in the microwave at work (honestly, I ate it for two days at work and think it was even better than fresh)

This would also make an excellent brunch dish if you are so inclined!

As always, the entire cooking process will go much faster and easier if you will gather all your ingredients at the beginning.
While you are sauteeing your aromatics and spinach, soak the matzoh.
Blend everything into your custard mixture.
Once you have everything pulled together, pour it into a well buttered dish and bake until brown and beautiful.

Greek Matzo Casserole (serves 6-8)

  • 1 lb fresh spinach, chopped
  • 1 T olive oil
  • 2 T minced shallot
  • 1 clove garlic, minced
  • 3 matzos, broken into small pieces
  • 6 large eggs
  • 1 C whole milk or half and half
  • 1 C ricotta cheese
  • 1 1/2 C shredded Monterrey Jack cheese
  • 1 C crumbled feta cheese
  • 1 can artichoke hearts, drained and chopped
  • pinch of red pepper flakes
  • salt and pepper
  • 2 T butter

Preheat oven to 350F and bring a small pot of water to a boil.

Heat oil in large skillet over medium heat. Add garlic, shallot and spinach and saute until spinach is wilted and shallots are just translucent. Set aside to cool.

Meanwhile, crumble matzos into a medium bowl. Cover with boiling water and allow to soak for 2-3 minutes. Drain in colander over sink. When cool enough to handle, squeeze out excess water.

In a large bowl, whisk together eggs, milk and ricotta until well blended. Add 1 C Monterrey Jack (reserve the rest for the top) and feta cheese. Add artichoke hearts and red pepper flakes. Add about 1 t each salt and pepper. Stir in cooled spinach and matzos until well combined. 

Generously butter the bottom and sides of a deep casserole dish and pour in spinach mixture. Sprinkle reserved Jack cheese over top and bake for 1 hour until brown and puffed. Allow to cool for just a few minutes before serving. 

Excellent with a green salad. 


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