Traditional Passover dish "Matzebrai" made from matzah bread and spinach

Ingredients:

• 3 whole matzah loaves
• 2 tablespoons of vegetable oil
• 2 medium onions, thinly sliced ​​into rings (about 2 cups)
• Salt and ground black pepper
• 2 packs (300 g) frozen chopped spinach (defrosted)
• 6 lightly beaten category CO eggs
• 2 tbsp (30 g) butter
• 1 pack (150 g) of spreadable herb cheese (preferably Boursin) or 2/3 cup of soft goat cheese or cream cheese

Preparation:

1. Heat the oil in a medium skillet over high heat. Reduce the heat to medium, add the onion, and cook, stirring occasionally, until golden brown, about 8 minutes. Season with salt and pepper to taste and transfer to a bowl with a slotted spoon. Set the skillet and onion oil aside.
2. Meanwhile, squeeze the spinach thoroughly, handful at a time, to remove all the water. Lightly break up the matzo and soak it in a bowl of cold water for 3 minutes. Drain and mix the matzo with the eggs, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper.
   
   In the reserved skillet, heat the remaining oil and butter over medium-high heat. Add the matzo mixture and cook, stirring constantly, until the eggs are set and the matzo is crisp, about 5 minutes. Add the spinach and cheese and cook until heated through. Top each serving with a heaping mound of onion.