Spinach and Matzoh Pie
A savory layered casserole combining softened matzoh with a creamy spinach and feta filling. This Mediterranean-inspired dish features cottage cheese, fresh dill, and golden onions for a rich and satisfying meal.
Ingredients
- •1 medium onion
- •3 tablespoons olive oil
- •2 packages frozen chopped spinach
- •⅓ cup chopped dill
- •1 container cottage cheese
- •2 cups whole milk
- •3 large eggs
- •¼ teaspoon grated nutmeg
- •6 ounces feta
- •6 pieces matzos
Cooking Instructions
- 1.
Preheat oven to 400°F with rack in middle.
5 min
- 2.
Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
15 min
- 3.
Meanwhile, put spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
5 min
- 4.
Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
10 min
- 5.
Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.
15 min
- 6.
Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining 1/2 cup feta.
10 min
- 7.
Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
35 min