Coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onion and garlic and cook, stirring from time to time, until the onions are nicely browned, about 10 minutes.

Add the spinach and use kitchen tongs to mix it with the onions. Cook until it's completely wilted, about 3 minutes. Season to taste with salt and pepper. (Here's How to Season to Taste.) Add this to a bowl and set aside. Do not wash the pan.

Break each matzo cracker into 4 pieces -- as equally sized as possible. (They probably won't break exactly how you want them to -- no biggie.) Set aside.

In a small mixing bowl, whisk the eggs with the paprika and a generous sprinkle of salt and pepper.

Coat the bottom of the same sauté pan you used for the spinach, with a bit more oil and about half of the butter, and place it over high heat.

Once the pan is very hot, 2 at a time, dredge the matzo pieces through the egg mixture, coating them well. Immediately place them in the pan. Repeat this until you've done as many as will fit with at least a an inch or so between them. (This will likely be done in 2 batches -- add the remaining butter in the second batch.) Brown them well, about 30 seconds per side. Remove them from the pan and place them on a plate as you go.

Return the spinach to the pan with any of the remaining egg mixture and cook over medium heat, stirring often, just until the egg is cooked through, about 2 minutes. (This should look like spinach scrambled eggs -- more or less.)

Assemble by stacking 4 of the matzo pieces with the spinach-egg mixture between each one and on top, being sure to divide the ingredients as evenly as possible.

Serve!