Beef and Spinach Matzo Pie
- Total Time
Here’s a Passover-friendly version of a meat lasagna. Feel free to swap lean ground chicken or turkey for the beef.
vegetable oil2 ½ tsp
uncooked onion(s)1 large, chopped
garlic clove(s)2 clove(s), medium, minced
uncooked lean ground beef1 ½ pound(s)
fresh spinach6 oz, baby leaves, coarsely chopped (about 6 packed cups)
canned crushed tomatoes29 oz
canned tomato paste2 Tbsp
dried oregano1 tsp
table salt1 tsp
black pepper¼ tsp
cooking spray2 spray(s)
matzo(s)4 item(s), plain
- Preheat oven to 350ºF. Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add beef to skillet and cook, breaking up meat as it cooks, about 5 to 7 minutes; drain off fat.
- Add spinach, crushed tomatoes, tomato paste, oregano, salt, pepper and paprika to skillet. Cook, stirring occasionally, until spinach is tender and sauce reduces and thickens, about 15 minutes.
- Coat a 9-inch square baking pan with cooking spray. Place 2 pieces of matzo in bottom of pan; spread 3 cups meat sauce on top. Place remaining 2 pieces of matzo on top; spoon on remaining meat sauce. Bake until matzo is softened and dish is heated through, about 30 minutes. Let sit for 5 minutes before cutting into 8 pieces with a sharp knife.
- Serving size: 1 piece