This was really good and I will make it throughout the year:
2 T olive oil
2 c. chopped onions
4 matzos or 2 1/2 c. matzo farfel (I used matzos)
10oz. fresh spinach, rinsed and stemmed
4 c. slice mushrooms
Dash of salt
1 T. chopped fresh dill (1 tsp. dried)
2 T. Neufchatel or cream cheese
4 eggs, lightly beaten
1/2 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. grated Monterey jack cheese (I used closer to 2 cups of white cheddar)
Preheat the oven to 350 degrees. Lightly oil a 9x12-inch baking dish.
Heat the oil in a saucepan and saute the onions for about 10 minutes, stirring occasionally until lightly browned.
Meanwhile, crumble the matzos into 1-inch pieces (or use the farfel), soak in a bowl of water for 2 or 3 minutes, drain, and set aside. Blanch the spinach in a small amount of boiling water for 1 to 2 minutes, until wilted. Drain well, pressing out as much liquid as possible, chop, and set aside.
When the onions are golden brown, add the mushrooms to the saucepan, sprinkle with salt, and cook for 3 to 4 minutes, until softened. Add the blanched spinach, dill, and Neufchatel and cook for about 3 minutes, stirring to melt the cheese evenly. Cover and remove from the heat.
In a bowl, whisk together the eggs, milk, salt, and pepper and set aside.
Spread half of the soaked matzo in the bottom of the prepared baking dish. On top, layer half of the vegetable mixture. Evenly pouron half of the egg custard and top with half of the cheese. Repeat the layers: matzo, vegetables, custard, cheese. [My note: there was not enough of each to make complete layers, just spread it out evenly enough and it worked out fine. The egg mixture fills in the holes and sets it all together.]
Bake uncovered for 30 to 35, until the eggs are set and the casserole is firm.