Photo of Beef and spinach matzo pie by WW

Beef and spinach matzo pie

Total Time
1 hr 25 min
20 min
1 hr
Here’s a Passover-friendly version of a meat lasagna. Feel free to swap lean ground chicken or turkey for the beef. For a flavorful change of pace, substitute smoked paprika for the regular paprika called for here and use minced fresh rosemary in place of the oregano. You could also substitute stemmed and chopped fresh kale leaves for the spinach here. If you're lucky enough to have any, leftovers reheat well and are a delicious treat.


Vegetable oil

2½ tsp


1 large, chopped


2 clove(s), minced

Uncooked lean ground beef

1½ pound(s)


6 oz, baby leaves, coarsely chopped (about 6 packed cups)

Canned crushed tomatoes

29 oz

Tomato paste

2 Tbsp

Dried oregano

1 tsp

Table salt

1 tsp

Black pepper

¼ tsp


1 tsp

Cooking spray

2 spray(s)


4 item(s)


  1. 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 5-7 minutes; drain off fat.
  2. 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.
  3. 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.
  4. Serving size: 1 piece