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Passover Recipes
Make the Most of Matzo

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April 16, 2000 -- Enjoy recipes for matzo spanikopitas and vegetable quesadillas, courtesy of Amy Bernstein The Classic Catering People, Owings Mills, Md.

To Prepare Matzo

Determine how many matzo crackers you will need. Take a roll of paper towels, and soak (under the faucet) enough sheets, one by one, to alternate with the matzo. Wet the matzo, one by one, under the faucet as well. Make a stack of the crackers, alternated with the paper towels. Let the stack sit for about 15 minutes, flip the stack over, and let sit for another 15 minutes. The matzo should now be pliable, the consistency of a wet lasagna noodle. Careful not to include the paper towels in the recipe!!

Matzo Spanikopita
Yield - 36 triangles


• 12 Prepared matzo
• melted butter or margarine for brushing matzo
• 5 boxes (10 oz size) frozen spinach squeezed dry
• 1/2 cup chopped onion
• 1/2 cup chopped fresh parsley (do not pack)
• 1/2 cup chopped fresh dill (do not pack)
• 3/4 pounds feta cheese crumbled
• 2 eggs
• salt and pepper to taste (not too much salt, because feta is salty)

Preheat oven to 400 degrees F.

Saute onions until soft. Mix together with spinach. parsley, dill, feta and eggs. Season to taste with salt and pepper.

Trim all sides of prepared matzo as close to the edge as possible. Brush matzo with butter or margarine on both sides. Make strips by cutting matzo in thirds following the grain. Place a heaping teaspoon of spinach mixture on the end of each strip and fold up like a flag to make a triangle. Place seam side down and bake on a buttered (or margarined) parchment-lined sheet tray. Bake in preheated oven for 25 minutes or until browned.

Leftover spinach mix can be frozen.

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Matzo Vegetable Quesadillas Yield - 24 pieces


• 8 prepared matzo, trimmed into circles
• 2 cloves garlic
• 1 tablespoon canola oil
• 4 oz red peppers diced medium
• 4 oz onion diced medium
• 2 oz sliced black olives
• 4 oz zucchini diced medium
• 4 oz diced tomatoes
• 4 oz black beans
• 4 oz shredded Monterey jack cheese
• 4 oz fresh corn (optional)
• 1/2 teaspoon salt
• 1 teaspoon Mexican chili powder
• melted butter for brushing
• vegetable cooking spray

Heat oil in skillet over medium heat and add garlic. When softened, add onions and red peppers. When those are softened, add zucchini. Saute until zucchini is just softened. Add salt and chili powder. Remove from heat and cool. Mix in tomatoes, black beans, Monterey jack cheese, and corn (if using).

Melt butter and brush one side of matzo circle. Turn circle over and put 1/2 cup quesadilla filling onto one side of matzo circle, fold matzo over filling forming a half circle. Repeat for remaining matzo circles.

Spray large non-stick skillet with cooking spray, and place over medium heat. Place 2 quesadillas in skillet and turn over when browned on one side. Flip, and brown the other side. Remove from pan when both sides are brown. Cut each quesadilla into 3 wedges and serve with salsa.

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For more recipes, Amy Bernstein recommends the book Matza 101: An Innovative Cookbook Containing 101 Creative Recipes Simply Made with Matza! by Jenny Kdoshim, Debbie Bevans.




   
   
   
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