Hania-Style Passover Cheese, Potato & Matzo Pie

Cheese, Potato & Gluten-Free Matzo Pie

Roasting the potatoes first develops golden edges without adding excess moisture to the filling. Briefly softened matzo supports the egg-bound cheeses while its exposed edges become crisp in the oven.

Ingredients

• 1 lb Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick
• 3 tablespoons olive oil, divided
• 1/2 teaspoon fine sea salt, divided, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 4 large sheets gluten-free matzo, preferably potato-based, about 4–5 ounces total
• 12 ounces whole-milk ricotta, drained if wet
• 4 ounces feta, crumbled, made with vegetarian rennet
• 2 ounces pecorino-style hard cheese, finely grated, made with vegetarian rennet, divided
• 3 large eggs
• 1/2 cup whole milk
• 1/4 cup finely chopped fresh dill

Instructions

1. Heat the oven to 425°F. Toss the potatoes with 1 1/2 tablespoons olive oil, 1/4 teaspoon salt, and the pepper. Spread on a parchment-lined sheet pan in a mostly single layer.
2. Roast for 20–25 minutes, turning once, until tender with golden edges. Reduce the oven temperature to 375°F.
3. Brush an 8-inch square baking dish with 1 tablespoon olive oil, coating the bottom and sides.
4. Whisk the eggs and milk together. Reserve 1/3 cup of this mixture for the top. In a separate bowl, mix the ricotta, feta, half the grated hard cheese, and dill. Taste this cheese mixture and add the remaining salt only if needed, then fold in the larger portion of the egg mixture.
5. Pass each matzo sheet briefly under lukewarm water and lay it on a clean towel for 1–2 minutes, just until slightly flexible. Do not soak until mushy; fragile sheets can be fitted together in pieces.
6. Fit half the matzo into the bottom of the dish, breaking and overlapping it slightly as needed. Add half the potatoes, spread with half the cheese filling, then repeat with the remaining potatoes and filling.
7. Cover with the remaining matzo. Spoon the reserved egg mixture evenly over it, brush or drizzle with the remaining 1/2 tablespoon olive oil, and scatter with half the remaining grated cheese.
8. Bake for 35–45 minutes, until puffed, golden around the edges, and set in the center with no liquid egg visible; the center should reach 160°F. If the top browns before the center sets, cover loosely with foil. For a crisper finish, broil for 1–2 minutes while watching closely.
9. Rest for 15 minutes before cutting into four squares. Finish with the remaining finely grated cheese.

Notes

• For Passover observance, choose matzo and other packaged ingredients certified for your practice. Gluten-free certification alone does not establish Passover suitability, and not all GF matzo qualifies for ritual use.
• GF matzo varies considerably: soften only until workable, and use broken pieces rather than extending the soak.
• Drain visibly watery ricotta in a fine sieve for 30 minutes before measuring so the pie sets cleanly.

Overall Timing / Workflow

Mixing the filling while the potatoes roast keeps the preparation efficient. A short rest after baking lets the layers hold together without losing their soft center.

Instructions

1. 0:00 — Heat the oven, slice the potatoes, and prepare them for roasting.
2. 0:10 — Roast the potatoes. Meanwhile, grate the cheese, chop the dill, mix the filling, and oil the baking dish.
3. 0:35 — Reduce the oven temperature, soften the matzo, and assemble the pie.
4. 0:45 — Bake until golden and set, checking from 35 minutes onward.
5. 1:25–1:30 — Remove the pie and rest for 15 minutes before slicing.

Plating

A broad spatula preserves the tender layers and crisp bottom. Grating the final cheese over the warm portion gives a light, savory finish.

Instructions

1. Cut the rested pie into four generous squares with a sharp knife.
2. Lift each portion with a broad spatula onto a warm plate, keeping the golden top facing up.
3. Distribute the reserved finishing cheese over the portions and serve warm rather than piping hot.

Leftover Path

Oven reheating restores the matzo and potato edges more effectively than microwaving.

Instructions

1. Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days.
2. Reheat portions on a lightly oiled baking tray at 350°F for 15–25 minutes, until the center reaches 165°F. Cover loosely at first if the surface is already deeply golden, then uncover to crisp.
3. For smaller portions, cut the cold pie into bite-size squares and oven-reheat as a savory breakfast or snack.