Spinach and Matzo Stuffing

  • Yield 6 to 8 servings

You can use matzo farfel for this dish, but try using sheets of matzo.


6 sheets matzo
Warm water
2 tablespoons olive oil
1 medium onion, chopped
1 large carrot, shredded
2 garlic cloves, minced
2 cups mushrooms, sliced
2 ribs celery, sliced
1 (16-ounce) package frozen cut leaf spinach, defrosted and drained well
2 eggs, beaten lightly
Salt and freshly ground black pepper, to taste


  1. Preheat oven to 350F.
  2. Crumble matzo and soak in a bowl of warm water 10 minutes; drain and squeeze excess moisture out well.
  3. Meanwhile, heat oil over medium heat in a large nonstick saute pan. Saute onions, carrots, garlic, mushrooms and celery in oil 5 minutes. Add defrosted spinach and saute an additional 2 minutes. Remove from heat and fold in drained and squeezed matzo, eggs, salt and pepper. Place in a greased 2- to 2 1/2-quart baking dish and bake, uncovered, 20 minutes until cooked through and set.



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