I brought this to a Sederled by my friend Dana, but it would also make for a lovely standalone supper. It’s Kosher for Passover, but it’s so delicious that I make it throughout the year.1 tablespoon extra virgin olive oil, plus more for the panpantry1 medium onion, chopped50 cents2 cloves garlic, choppedpantry2 carrots, grated50 cents4 cups (packed) fresh baby spinach$21 cup milk (any percent)$1.50 for a pint4 eggs$1.50 for 64 sheets plain matzo, crumbled into 1/2-inch pieces (or use matzo farfel)$2.50 for a 16-oz. box1 teaspoon each salt and pepperpantry1/2 cup crumbled goat cheese$3.50Total cost of ingredients:$12Preheat the oven to 375 degrees F. Lightly oil a 9-by- 11-inch casserole pan and set aside.In a large frying pan, heat the olive oil over medium-low heat. Add the chopped onion and cook, stirring occasionally, for about 10 minutes, allowing it to caramelize.Increase the heat to medium and add the garlic, carrots, and spinach. Cook, stirring occasionally, until the spinach has completely wilted. Remove from heat.In a large mixing bowl, combine the milk and eggs. Whisk until completely blended.Pour the crumbled matzo into the milk-egg mixture and stir well. Let sit for five minutes.Pour the cooked vegetables into the milk-egg mixture and stir a few times to incorporate. Add the salt and pepper and stir again.Scrape the entire mixture into the prepared casserole pan. Top with the crumbled goat cheese and push down slightly, allowing it to sink in.Bake for 24-28 minutes, or until set and golden-brown on top.Let cool slightly before cutting into squares and serving.Serves 6.For more brokeassness, visit.