Spinach Feta Passover Lasagna

READY IN: 1hr 15mins
SERVES: 8-12


  • 1
    medium onion, finely chopped
  • 3
    tablespoons olive oil
  • 2
    (10 ounce) packages frozen chopped spinach, thawed
  • 13
    cup plus 2 tbsp chopped dill, divided
  • 1
    (16 ounce) container cottage cheese
  • 2
    cups whole milk
  • 3
    large eggs
  • 14
    teaspoon grated nutmeg
  • 6
    ounces feta, crumbled (about 1 1/2 cups)
  • 6
    matzos (about 6 inches square each)
  • salt and pepper


  • Preheat oven to 400 F with a rack in the middle.
  • Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12-15 minutes.
  • Put spinach in a colander and press out as much liquid as possible. Add spinach to onion and cook another 5 minutes, stirring occasionally.
  • Remove from heat and add 1/3 cup dill, 3/4 tsp salt and 1/2 tsp pepper.
  • Puree cottage cheese in a blender with milk, eggs, nutmeg and 1/2 tsp each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
  • Stack matzah in a deep dish and pour reserved cottage cheese mixture over them. Let stand 15 minutes to soften.
  • Arrange 2 soaked matzahs side by side in a generously oiled 13x9 inch dish. Pour in half of spinach filling. Put 2 more matzahs on top, then pour in remaining filling. Cover with remaining 2 matzahs and pour any remaining cottage cheese mixture over them. Sprinkle with remaining 1/2 cup feta.
  • Bake, uncovered, until golden and set, 30-35 minutes.
  • Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
  • Can be assembled before baking one day ahead and kept chilled, covered.