Mazzagna Verde | Oregonian Recipes

Ingredients

• 1 pound spinach or Swiss chard, stemmed (may substitute stinging nettles; see note)
• 2 tablespoons extra-virgin olive oil, plus more as needed
• 1 tablespoon unsalted butter or pareve butter substitute
• 1 medium onion, chopped
• Kosher or sea salt
• 4 cloves garlic, minced
• Freshly ground white pepper
• 2 cups whole-milk ricotta cheese
• 2 large eggs, beaten
• 1 cup grated Parmigiano-Reggiano cheese
• 1 1/2 cups whole milk`
• 6 sheets egg matzo (7 ounces total)
• 3 ounces taleggio or fontina cheese, cut into 1/2-inch cubes
• 1/4 cup grated pecorino-Romano cheese