Best 8 Mozzarella And Spinach Matzo Brei Recipes

SPINACH AND MATZOH PIE

Steps:

• Preheat oven to 400°F with rack in middle.
• Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
• Meanwhile, put spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
• Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.
• Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining 1/2 cup feta.
• Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.

PASSOVER SPINACH FRITATTA

Steps:

• Heat the spinach in a saucepan with 1/2 cup of water, until completely thawed. Strain the spinach, reserving half the amount of liquid.
• Crumble the matzo into a medium-size mixing bowl and pour the spinach and the remaining liquid over them. Mix thoroughly until the matzo are softened. Add the Parmesan, eggs, salt, nutmeg and pepper.
• Heat the margarine in a 12 inch skillet and add the spinach mixture. Cook on medium heat, uncovered for 5 minutes on each side. Sprinkle with grated Parmesan and serve immediately.

SAVORY MATZO BREI

Steps:

• Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, until soft and beginning to brown, 6 to 7 minutes. Stir in herbs, 1 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a bowl and let cool slightly; reserve skillet.
• Whisk eggs in a large bowl. Stir in mushroom mixture.
• Break matzo into 2-inch pieces and place in a colander. Pour boiling water over matzo; let stand until slightly softened, 2 to 3 minutes. Gently stir into egg mixture; season with salt and pepper. Let stand 5 minutes, then stir again.
• Wipe reserved skillet clean and melt remaining 1 tablespoon butter over medium heat. Working in batches, pour batter into skillet 1/3 cup at a time, spreading into a 3-inch pancake with the bottom of the cup. Cook until undersides are evenly browned, 2 to 3 minutes. Flip and continue cooking until other sides are browned, 2 to 3 minutes more. Drain on paper towels. Serve with chopped parsley, creme fraiche, and and a squeeze of lemon.

CLASSIC MATZO BREI

Steps:

• Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.
• Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.
• Add eggs, salt and pepper (if you're making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you're making it sweet) and toss well.
• Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).

MIXED BERRY MATZO BREI

Steps:

• For the spiced sugar: Combine the sugar, cinnamon, and cardamom in a small bowl and set aside.
• For the matzo brei: Fill a large mixing bowl with cold water. Break the matzo sheets into 1- to 2-inch pieces and add to the water, allowing to moisten for 45 seconds. Drain in a colander. In the now-empty mixing bowl, whisk together the eggs, cream, vanilla, and salt. Fold the moistened matzo into the egg mixture to evenly coat.
• Heat the oil in a large nonstick pan or cast-iron skillet over medium-high heat. Pour in the egg-matzo mixture and spread out evenly in the pan. Using a rubber spatula, gently fold the eggs to make a soft scramble, cooking until just set (the eggs should still be a little runny). Turn off the heat. Add the butter, then fold in 1 tablespoon of the spiced sugar and most of the compote, reserving some for serving.
• Transfer the matzo brei to a serving bowl or platter. Sprinkle with more spiced sugar to taste, and top with the remaining compote. Serve with whipped cream, a sprinkle of flakey salt and the remaining spiced sugar on the side.
• Combine the fruit, honey, lemon juice, salt and cinnamon stick in a small saucepan over medium heat. Bring to a boil and cook, stirring occasionally, until the fruit is broken down but still chunky, about 10 minutes. Remove from the stove, then discard the cinnamon stick.

SPINACH-MUSHROOM MATZO KUGEL

Steps:

• Grease a 2-quart casserole dish.
• Heat oil in a large skillet over medium-high heat.
• Add in mushrooms, cook stirring until they loose their moisture.
• Add onion and celery; saute until tender (about 4 minutes).
• Add in spinach and cook stirring for 2 minutes.
• Remove skillet from heat and cool the mixture just slightly.
• Stir in the matzo farfel, eggs, chicken broth, water, garlic powder, seasoned salt or white salt and pepper; stir to combine then transfer to prepared baking pan.
• Bake uncovered at 375 degrees F for about 30 minutes.

MATZO BREI WITH CREAMED SPINACH AND CRISPY ONIONS

Steps:

• Heat the oil in a medium skillet over high heat until hot.
• Reduce the heat to medium; add the onions and cook, stirring occasionally, until golden, about 8-10 minutes.
• Season with salt and pepper, to taste, and transfer to a bowl with a slotted spoon.
• Reserve the skillet and oil in which the onions were cooked.
• Meanwhile squeeze the spinach well, a handful at a time to remove all the water and set aside.
• Break up the matzos slightly and soak them in a bowl of cold water for 1-3 minutes; don't let them get too soggy!
• Drain the matzos and combine them with the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
• Reheat the oil remaining in the reserved skillet with the butter over medium-high heat until hot.
• Add the matzo mixture and cook, stirring constantly, until eggs are scrambled and the matzo has begun to crisp, about 5 minutes.
• Stir in the spinach and cheese and cook until just heated through.
• Top each portion with a mound of the onions.

MATZO BREI WITH TOMATOES AND SALSA

Steps:

• Place matzo pieces in medium bowl. Cover with hot water; soak 15 seconds. Drain well in sieve. Add eggs to same bowl and whisk to blend. Mix in drained matzo and tomato, then sprinkle with salt and pepper.
• Heat oil in medium nonstick skillet over medium-high heat. Add chile. Sauté until beginning to soften, about 3 minutes. Spoon half of chile and most of oil into mini processor. Add cilantro, green onions, lime juice, and oregano to processor; blend to coarse paste. Season salsa generously with salt and pepper.
• Place skillet with remaining oil and chile over medium-high heat. Add eggmatzo mixture and 2 tablespoons salsa. Stir gently until cooked to desired doneness. Spoon matzo brei onto plates. Top with dollops of salsa and serve.
• *Often called a pasilla; available at some supermarkets, specialty foods stores, and Latin markets.