During the eight days of Passover, matzah sits on the table at each meal. We top it with a bit of butter, cheese, jam or some chopped liver. My favorite matzah spread is cream cheese and charoset.

When my kids were young, their preferred meal was an invention called “mizza” — a matzah topped with cheese and tomatoes and then nuked to resemble pizza.

Although matzah is available year-round, this is the only time of year that Jews are compelled to eat it.

Some of the following dishes using the crispy, crumbly cracker sheets evolved from an overabundance of matzah, but always from the love and tradition of eating it.

Mushroom Matzah Lasagna

Serves 6

3 Tbs. olive oil

2 large onions, chopped

2 cloves garlic, chopped

11⁄2 lbs. mushrooms, chopped

1 cup chopped tomatoes

1⁄2 tsp. oregano

salt and pepper

5 matzahs

1 cup tomato sauce

1 cup grated Monterey Jack cheese

1⁄2 cup grated Parmesan cheese

Heat oil in large skillet. Cook onions, garlic and mushrooms until soft, about 6 minutes. Stir in tomatoes and oregano and simmer 10 minutes. Taste for salt and pepper and set aside. Preheat oven to 350 degrees and grease an 8-inch-square baking pan. Soften matzahs by holding under warm running water for a few seconds. Spread 2 Tbs. tomato sauce on bottom of pan. Layer matzahs alternately with mushroom-onion mixture and Monterey Jack cheese, ending with a layer of matzah on top. Pour remaining tomato sauce over all, sprinkle with Parmesan cheese and bake about 30 minutes or until bubbly. Let cool slightly and cut into squares to serve.

Savory Spinach Matzah Pie

Serves 8-10

4 matzahs

11⁄2 lbs. fresh spinach, chopped, or 2 packages chopped and thawed frozen spinach

1 cup crumbled feta or goat cheese

3 eggs, beaten

salt and pepper

3 Tbs. oil

1⁄4 cup chopped walnuts

Break matzahs into 1- or 2-inch pieces and soak in cold water about 30 seconds. Drain and set aside. Preheat oven to 350 degrees. In a large bowl, combine spinach, cheese, eggs, salt and pepper. Brush an 8x8-inch baking dish with 1 Tbs. oil. Spread half the matzah pieces on the bottom, add spinach mixture and top with remaining matzah. Brush with remaining oil and sprinkle with walnuts. Bake about 30 minutes. Cut into squares and serve warm or at room temperature.

Apple Walnut Matzah Kugel

Serves 8

4 matzahs

1⁄2 cup milk or water

3 eggs

1⁄2 cup sugar

1⁄4 cup melted butter or margarine

1 tsp. cinnamon

1⁄4 tsp. salt

2 large tart apples, peeled, cored and thinly sliced

1 cup chopped walnuts

1⁄2 cup raisins

1 Tbs. butter or margarine

Preheat oven to 350 degrees and grease a 9-inch round or square cake pan. Break matzahs into 1-inch pieces and soak in milk until soft, about 5 minutes. Drain well and place in bowl. Whisk together eggs, sugar, butter, cinnamon and salt until well blended. Combine with matzahs and stir in apples, walnuts and raisins. Pour into baking pan and dot with 1 Tbs. butter. Bake until golden brown, about 40 minutes. Let cool and cut into wedges or squares.

Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Reach her at .(JavaScript must be enabled to view this email address).