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Spinach and Matzo Pie Recipe

Spinach and Matzoh Pie

Spinach and Matzoh Pie

From Gourmet

Spinach and Matzo Pie Recipe

Ingredients

  1. 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), divided
    6 matzos (about 6 inches square)

Directions

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

Serves 8.

Make ahead: Pie can be assembled (but not baked) 1 day ahead and chilled, covered.

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