Photo & Styling: Yehuda Salomon

Yield: 10 servings

Prep Time: 20 minutes

Ingredients:
4 machine matzos
2 tablespoons butter
2 large Spanish onions, halved and sliced thinly
6 fresh sage leaves, chopped (optional)
1 container Tnuva Premium Cheese Spread, Original flavor
1 cup sour cream
2 eggs
4 ounces Tnuva Feta cheese, crumbled
Freshly ground pepper
3 tablespoons olive oil

Instructions:
1. Wet the matzos and wrap them in a damp kitchen towel. Let sit for 20 minutes until softened.
2. Meanwhile, melt the butter in a skillet. Add the Spanish onion and toss. Season with salt, lower heat and cook for 10 minutes until soft, stirring occasionally.
3. Remove the onions from the flame and transfer to a mixing bowl.
4. Add the sage leaves to the butter that is still in the skillet and sautee for about 20 minutes. Remove from heat.
5. Combine the Tnuva Premium Cheese with the sour cream and the eggs. Add half of the Feta and the sage. Season with salt and pepper and mix well.
6. Heat the oven to 350⁰F. Meanwhile, grease a 10” quiche pan with 1 ½ tablespoons olive oil. Remove the matzos from the towel and arrange them so that they coer the bottom and go up the sides, with the corners meeting at the center so that it doesn’t form too thick a layer. Cut the surplus and use for the edges.
7. Brush the edges witho live oil. Arrange half of the fried onions on top of the matzos and pour the cheese mixture on top. Put the rest of the onions and top with the remaining Feta. Bake for 35- 40 minutes or until the center is set. Cool and serve.