5 Ways with Matzo

By Donna Meadow

5 Ways with Matzo
5 Ways with Matzo

It's Passover again, which means leavened bread is out and matzo is in. If you're looking for different ways to serve it for this year's Seder and your family's weeknight meals, we have five unique recipes that will help make your holiday a little more fun and tasty!

Spinach Pie
Serves 12
This not-too-rich spinach pie makes a great main course for a weeknight dinner.

3 large eggs
2 cups milk
6 matzo
2 Tbsp oil
1 medium onion, finely chopped
2 boxes (10 oz each) frozen chopped spinach, thawed
3 Tbsp fresh chopped dill
1/2 tsp salt
1/4 tsp each ground nutmeg and pepper
1 pkg (7 or 8 oz) feta cheese, crumbed
1 container (16 oz) cottage cheese

1. Heat oven to 350ºF. Whisk eggs and milk in a 13 x 9 x 2-in. baking dish until blended. Add matzo, turning to coat. Let matzo soak while preparing filling, about 10 minutes.

2. Heat oil in a 10- or 12-in. nonstick skillet over medium heat. Add onion and sauté 5 minutes until golden. Add spinach, dill, salt, nutmeg and pepper; cook, stirring occasionally, 5 minutes. Remove spinach mixture to a large bowl. Reserve ½ cup crumbled feta. Stir remaining feta and cottage cheese into spinach mixture.

3. Place soaked matzo on a tray or a sheet of foil. Pour egg mixture into large measuring cup. Arrange 2 soaked matzo side by side on bottom of the baking dish. Evenly spread 2½ cups spinach mixture on top to the edge of dish. Pour half of egg mixture on top. Repeat with remaining matzo, filling and egg mixture, ending with matzo.

4. Sprinkle reserved feta on top. Bake, uncovered, 35 to 40 minutes until set. Let cool slightly before serving.

Matzo-Apple Kugel
Serves 12
Kugel is the perfect side dish or dessert. Make sure to look for kosher ingredients at the grocery store and use margarine if you plan on serving it as a side dish to meat.

4 matzo, crumbled (2 cups farfel)
2 large Granny Smith apples, peeled, cored and cut into 1/2-in. pieces
2 Tbsp orange juice
4 large eggs
1 cup packed light brown sugar
1/4 cup unsalted butter or margarine, melted
2 tsp vanilla extract
1/2 tsp each ground cinnamon and salt
1 cup golden raisins

1. Heat oven to 350ºF. Coat an 8-in. square baking dish with cooking spray. In medium bowl, combine crumbled matzo with 4 cups water. Let soak 10 minutes. In another medium bowl, toss apples with orange juice.

2. Meanwhile, whisk eggs, brown sugar, butter, vanilla, cinnamon and salt in a large bowl until blended.

3. Drain matzo; add to egg mixture. Stir in apple mixture and raisins. Spread into prepared baking dish. Bake 1 hour until set. Cool slightly before serving.

Pineapple Kugel
Serves 12
Another delicious version of Kugel-this one a sweeter version to serve for dessert.

5 matzo, crumbled (2½ cups farfel)
4 large eggs
3/4 cup sugar
1/4 cup unsalted butter or margarine, melted
1 Tbsp vanilla extract
1/2 tsp salt
1 can (20 oz) crushed pineapple, undrained

1. Heat oven to 350ºF. Coat an 8-in. square baking dish with cooking spray.

2. In medium bowl, combine crumbled matzo with 4 cups water. Let soak 10 minutes.

3. In a large bowl, whisk eggs, sugar, butter, vanilla and salt until blended. Drain matzo; stir into egg mixture with crushed pineapple. Spread into prepared baking dish. Bake 1 hour or until set. Cool slightly before serving.

Matzo Granola
Makes 12 cups
This anytime snack is super-portable for when you're rushing out the door to visit family or doing activities with your kids. Just bag it up and go!

1 box (16 oz) matzo, broken up into small pieces (about 7 cups farfel)
2 cups pecan pieces
11/2cup slivered almonds
3/4 cup honey
1/4 cup plus 2 Tbsp oil
1/2 tsp each ground cinnamon and salt
2 cups sweetened flaked coconut, toasted
1 cup golden raisins

1. Heat oven to 350ºF. Line two 15 x 10-in. baking pans with nonstick foil.

2. Combine matzo pieces, pecans and almonds in large bowl. Stir honey, oil, cinnamon and salt in 1-qt saucepan. Heat over medium-high heat until boiling. Pour over the matzo mixture; toss until evenly coated.

3. Spread mixture evenly onto prepared baking pans. Bake 15 to 20 minutes, tossing occasionally, so that the mixture browns evenly.

4. Toss matzo mixture with coconut and raisins; let cool completely. Store in an airtight container at room temperature or in the refrigerator. It will keep for several weeks.

Matzo Toffee
Makes about 30 pieces of candy
Serve this toffee as a dessert for your Seder with our amazing Passover Mocha Cake.

4 to 5 pieces matzo
2 sticks (1 cup) unsalted butter
1 cup packed light brown sugar
1 cup bittersweet chocolate chips or chopped bittersweet chocolate

1. Heat oven to 375ºF. Line a 15 x 10-in. baking pan with nonstick foil.

2. Place matzo in one layer on the baking pan, breaking to fill the pan completely; set aside.

3. In a 2-qt saucepan, melt the butter and brown sugar over medium heat, stirring constantly. Bring to a boil; cook 3 minutes, stirring, until slightly thickened and just starting to pull away from the sides of the pan. Remove from heat and pour over the matzo, spreading in an even layer with a metal spatula.

4. Put the pan in the oven; reduce heat to 350ºF. Bake 15 minutes or until sugar mixture is bubbling and a rich golden brown.

5. Remove from the oven and immediately sprinkle the chocolate over the pan. Let sit for 5 minutes, then evenly spread the melted chocolate over the toffee with a spatula. Let cool completely, then break into smaller pieces and store in an airtight container.

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