Try this strata recipe for the Passover / Pesach festival. Vegetarian recipes that are compatible with all forms of vegetarianism can be difficult to create, but the following spinach tomato matzo strata recipe complies with the most common form of vegetarianism, that of lacto-ovo vegetarianism, which permits the consumption of eggs in its dietary philosophy. Other vegetarian sub-groups, such as lacto vegetarianism, do not permit the consumption of eggs, and so the following strata recipe is off-limits to them.

What does "strata" mean? The word "strata" comes from New Latin and is the plural form of the New Latin word "stratum". "Strata" and "Stratum" both derive from the Latin word for a "spread" or a "bed" or a "layer" of something. In culinary terms, a strata refers to a series of layers or levels of a food. The following strata recipe will demonstrate this as the matzo is set in a series of layers between different layers of foods. You will see that the words "spread" and "layer" are mentioned a few times in the following strata recipe!

Spinach-Tomato Matzo Strata Recipe

A recipe that is great for a Passover festival lunch. Note that for those who keep kosher, this dish includes cheese and so it cannot be served with meat.

10-ounce (283.5 grams) box frozen chopped spinach, thawed
1 cup ricotta cheese (or cottage or farmer)
2 eggs
1/4 cup fresh dill, chopped
1/2 teaspoon plus 1/8 teaspoon salt, divided
1/2 teaspoon pepper, divided
3 to 4 matzos
1 pound (0.45 kilograms) fresh mushrooms, thinly sliced
2 tablespoon oil
2 medium tomatoes, thinly sliced
1/2 cup milk
Vegetable oil spray

Instructions for the Spinach-Tomato Matzo Strata recipe:

  1. Squeeze spinach dry and mix with ricotta, 1 egg, dill and 1/4 teaspoon each of pepper and salt.
  2. Spread half of spinach mixture over the bottom of a 1 1/2-quart (or 1.42-liter) baking dish.
  3. Cover with a layer of matzo, breaking them to fit if necessary.
  4. In a skillet, cook mushrooms in oil over high heat, 3 to 4 minutes, until lightly browned.
  5. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  6. Spread half of cooked mushrooms over matzos in dish.
  7. Cover with a second layer of matzo.
  8. Spread remaining spinach mixture and then mushrooms over matzos.
  9. Arrange all of the tomatoes over mushrooms. Cover with remaining matzos.
  10. Whisk together milk, remaining 1 egg and remaining 1/8 teaspoon of salt and pepper until blended.
  11. Pour over ingredients in baking dish.
  12. Refrigerate overnight so matzos can absorb liquid.
  13. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius or Centigrade) and bake for 50 to 60 minutes until puffy, golden and firm in center.
  14. Serve warm or at room temperature. You might want to remove the top matzo layer if it is stiff.

Servings: For a 1 1/2 quart baking dish, 6 to 8 servings can be given.


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