Beef and Spinach Matzo Pie
- Total Time
- 1:25
- Prep
- 0:20
- Cook
- 1:00
- Serves
- 8
- Difficulty
- Easy
Here’s a Passover-friendly version of a meat lasagna. Feel free to swap lean ground chicken or turkey for the beef.
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vegetable oil2 ½ tsp
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uncooked onion(s)1 large, chopped
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garlic clove(s)2 medium clove(s), minced
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uncooked lean ground beef1 ½ pound(s)
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fresh spinach6 oz, baby leaves, coarsely chopped (about 6 packed cups)
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canned crushed tomatoes29 oz
-
canned tomato paste2 Tbsp
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dried oregano1 tsp
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table salt1 tsp
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black pepper¼ tsp
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paprika1 tsp
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cooking spray2 spray(s)
-
matzo(s)4 item(s)
- 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.
- 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