Matzo Vegetable Strata

Ingredients

• 30 ounces frozen chopped spinach, thawed and squeeze
• 3 bunches fresh spinach, cooked, drained, and chopped (use if not using frozen spinach)
• 3 cups ricotta cheese or cottage cheese
• 3 eggs, lightly beaten
• 1/2 cup fresh dill weed, chopped
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 lbs mushrooms, thinly sliced
• 3 tablespoons oil
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon salt
• 3 cups milk
• 4 eggs
• 1/4 teaspoon nutmeg
• 1/8 teaspoon white pepper
• 6 matzos (add up to 2 more if necessary)
• 2 cups swiss cheese

Directions

1. 1

   To prepare spinach-cheese layer, in large bowl, mix spinach, ricotta, eggs, dill, nutmeg, salt and pepper. Set aside.

2. 2

   To prepare mushroom layer, in large skillet, saute mushrooms in hot oil. Add thyme and salt. Set aside.

3. 3

   To prepare custard, in medium bowl, whisk together milk, eggs, nutmeg, and pepper. Set aside.

4. 4

   To assemble, oil an ovenproof casserole dish about 11x8x2 inches. Spread half spinach-cheese mixture over bottom of casserole. Top with two matzos, breaking to fit if necessary. Cover with half the mushroom mix. Top with 2 matzos and continue layering, finishing with mushroom mix. Pour custard over. Top with cheese. Cover, refrigerate overnight.

5. 5

   Bake in preheated 350 degree oven for 50 to 60 minutes or until puffy, golden, and cooked in center.