One More Passover Dish… Take 2


Came across this post again today and thought - how timely! So, here is this post again, in case you are running out of Passover ideas!

Sick of Matzah yet? Hang in there – just a couple more days left! At this time of the holiday I always pull out a special recipe, which was shared by my dear friend EllenSue. This cheesy, spinachy, dish for a crowd is filling and hearty enough to be the main dish in a meal. EllenSue got this recipe from her 89-year-old mother, Esther, who is a famed cook and baker in our community. So, you can see, this recipe comes with credentials…

Hints for success:

  1. The cheesy goodness of this dish is achieved by using 4 different cheeses: cottage, mozzarella, feta and Munster. So don’t skimp!
  2. Make sure to squeeze out as much moisture from the spinach as you can: wrap the thawed spinach in a towel and wring out the liquid. Crumble the spinach over the mixing bowl to ensure even distribution.
  3. Cover the dish after 30 minutes with a piece of greased tin foil – or you will have a sticky mess on your hands when you try to unwrap the pan.
  4. Cook the dish for the full length of time and let it rest for 5-10 minutes before cutting – or else – again, you will have a gooey mess on your hands…
  5. Wrap any leftovers – they heat beautifully!
  6. Let me know how it turned out and enjoy!


For Passover and all year round

  • 1 c. farfel softened in hot water (start with this and add everything else afterward)
  • 6 eggs
  • 1 package frozen chopped spinach, thawed and squeezed dry
  • 8 oz. feta cheese, grated
  • 16 oz. cottage cheese
  • 4 oz. grated mozzarella cheese
  • 3 T. melted butter or olive oil
  • 1 tsp. salt
  • Pepper to taste
  • 1 tsp. garlic powder
  • 1 tsp. onion powder

12-14 Slices of Muenster cheese

2 tomatoes sliced into thin circles

Mix all cheeses, farfel, eggs, spinach and seasoning in a large bowl until well combined.


Pour the mixture into a greased 9” x 13” pan.


Top with slices of Muenster cheese and top that decoratively with slices of tomato.


Bake at 350 degrees for 30 – 45 minutes. When the top is turning golden

brown, cover with greased foil and bake for an additional 15-30 minutes

(Bake for 1-hour minimum).

Cool in the pan for 5-10 minutes, slice into squares and serve immediately.