Baked Spinach Omelette for Passover

Baked Spinach Omelette for Passover adapted from the newspapers adaptation by me of the recipe in Joyce Goldstein’s book The New Mediterranean Jewish Table.

This just caught my eye and I knew it must be mine. I want to redo it now with Italian seasoning, chopped onions and peppers and maybe chicken pieces. As well, I'd like to add mozzarella, and it could become a  lasagna type of dish. In the meantime, it's wonderful just as it is!

Ready in 1 hour   Serves 8

1 tbs unsalted butter

2 pkgs frozen chopped spinach thawed

4 plain matzos

8 large eggs lightly beaten

1 cup ricotta

½ cup freshly grated parmesan

3 tbs extra virgin olive oil

1 ¼ tsps. sea salt

½ tea freshly ground pepper 

Sprinkle of nutmeg.

Preheat oven to 350 degrees.

Butter a 2-3 qt. rectangular glass casserole dish.

Squeeze spinach to remove excess water and pat dry with a paper towel.

Break matzos into 2” pieces and place in a bowl with warm water for 2 minutes.

Drain matzos in a colander pressing lightly.

In a large mixing bowl combine eggs, spinach, matzos, ricotta, parmesan, olive oil salt and pepper.

Mix until evenly distributed.

Transfer to baking dish and even out the top with a spatula. Bake on the middle rack until set and a toothpick comes out clean, about 40 to 45 minutes. Grind some nutmeg on the top.