📝 About This Recipe
Rooted in the rich culinary heritage of the Ladino-speaking Jewish community, Quajado is a quintessential comfort food that shines during Passover. This crustless vegetable bake combines earthy spinach with salty, tangy cheeses and matzah meal to create a texture that is simultaneously light, fluffy, and satisfyingly dense. It is a celebration of simple, high-quality ingredients transformed into a golden, savory masterpiece that bridges generations of tradition.
🥗 Ingredients
The Vegetable Base
- 2 pounds Fresh Spinach (thoroughly washed and stems removed)
- 1 teaspoon Kosher Salt (for wilting the spinach)
- 4 Green Onions (finely sliced, whites and greens separated)
The Cheese and Binder
- 1.5 cups Feta Cheese (crumbled, preferably sheep's milk feta)
- 1 cup Kashkaval or Sharp White Cheddar (grated)
- 1/2 cup Cottage Cheese (small curd, drained of excess liquid)
- 6 Large Eggs (lightly beaten)
- 1/2 cup Matzah Meal (fine or medium grind)
Seasoning and Fat
- 1/4 cup Extra Virgin Olive Oil (plus extra for greasing the pan)
- 1/4 cup Fresh Dill (finely chopped)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/8 teaspoon Nutmeg (freshly grated)
- 2 tablespoons Parmesan Cheese (finely grated for the topping)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch baking dish or a deep 10-inch round ceramic pie dish with olive oil.
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2
Place the washed spinach in a large colander. Sprinkle with 1 teaspoon of kosher salt and massage it with your hands for 2-3 minutes until it wilts and releases its liquid.
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3
Squeeze the wilted spinach as hard as you can with your hands or wrap it in a clean kitchen towel and wring it out. It is crucial to remove as much moisture as possible to prevent a soggy bake.
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4
Roughly chop the squeezed spinach and place it into a large mixing bowl.
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5
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the whites of the green onions for 2-3 minutes until soft, then add them to the spinach bowl along with the raw green tops.
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6
Add the crumbled feta, grated kashkaval (or cheddar), and drained cottage cheese to the spinach mixture. Stir to combine.
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7
In a separate medium bowl, whisk the 6 eggs with the black pepper and nutmeg. Note: You likely won't need more salt because the cheeses are quite salty.
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8
Pour the beaten eggs and the remaining olive oil into the spinach and cheese mixture, stirring well to ensure everything is evenly coated.
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9
Fold in the matzah meal and the fresh dill. The matzah meal will act as a sponge, soaking up the remaining moisture and providing structure.
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10
Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
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11
Sprinkle the grated parmesan cheese evenly over the top to create a savory, golden crust.
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12
Bake in the center of the oven for 45-50 minutes. The Quajado should be set in the middle and the top should be a deep golden brown.
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13
Remove from the oven and allow it to rest for at least 15 minutes before slicing. This resting period is essential for the bake to firm up.
💡 Chef's Tips
The secret to a perfect Quajado is squeezing the spinach until it is bone-dry; any excess water will ruin the texture. If you cannot find Kashkaval cheese, a mix of sharp white cheddar and a little Pecorino Romano is an excellent substitute. For a lighter texture, you can separate the eggs, beat the whites to soft peaks, and fold them in at the very end. You can prepare the mixture a few hours in advance and keep it refrigerated, but don't add the matzah meal until right before you put it in the oven. Leftovers are fantastic; they can be eaten cold or reheated in a toaster oven to restore the crisp edges.
🍽️ Serving Suggestions
Serve warm or at room temperature as a side dish for a festive Seder meal. Pair with a crisp, Israeli-style salad of cucumbers, tomatoes, and lemon juice. Serve as a vegetarian main course with a dollop of Greek yogurt or labneh on the side. Accompanied by a glass of chilled, dry white wine like a Sauvignon Blanc or a Kosher Chardonnay. Enjoy a square for breakfast with a hard-boiled egg and a few olives.