Spinach and Matzoh Pie (Passover)

READY IN: 1hr 10mins
Recipe by blucoat

This easy and delirious dairy recipe is from "Gourmet Magazine" (April 2008). It's similar to a spanakopita. It's great served warm as a main dish, or cold, in small slices, as an appetizer. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered.

Top Review by nb_nyc

delicious. So good, in fact, that i would actually make this when its not Passover. the matzoh loses all of its characteristic cardboard flavor and becomes almost like a savory pie crust and its much easier than dealing with filo dough or even lasagna noodles. i used fat free cottage cheese and fat free 1/2 and 1/2 instead of milk (this is what they had in the right quantities at the store) but it was fine. i added a little extra feta and a little more onion and dill than called for.
It is sure to become a Passover standard for our seders, newly dubbed "Matzokopita".

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F with rack in middle. Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
  2. 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.
  3. 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.
  4. Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.
  5. 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.
  6. Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.

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