Spinach and Matzoh Pie (Passover)

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.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1  medium onion, finely chopped
• 3  tablespoons olive oil
• 2 (10 ounce) packages frozen chopped spinach, thawed
• 1⁄3 cup  plus 2 tablespoons chopped dill, divided
• 1 (16 ounce) container cottage cheese
• 2  cups  whole milk
• 3  large eggs
• 1⁄4 teaspoon  grated nutmeg
• 6  ounces feta, crumbled (1 1/2 cups)
• 6  matzos (about 6 inches square)

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.