SPINACH AND MATZOH PIE
On a weeknight, when you don't have the time to work with paper-thin sheets of phyllo, try matzo. Although different from phyllo, it makes an easy framework for a spanakopita-like pie. This pie's dill- and nutmeg-seasoned spinach is made tangy with cottage cheese (which is smooth once blended) and gets a salty hit from feta.
Provided by Melissa Roberts
Categories Blender Bake Passover Vegetarian Dinner Casserole/Gratin Feta Spinach Kosher Kosher for Passover Cottage Cheese Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (main course) servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.
- 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.
- 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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Wilondja Itaji
[email protected]This recipe is a keeper! I'll definitely be making it again.
Wellington Isokpan
[email protected]I'm not a fan of spinach, but I loved this pie! The flavors were perfect, and the crust was nice and crispy.
Yuvansri Yuvansri
[email protected]This pie is a great way to use up leftover Easter eggs.
Wisdom Edet
[email protected]I added a layer of cheese to the top of the pie before baking it. It was delicious!
obadimu Kabirat
[email protected]This pie is a great make-ahead meal. You can assemble it the day before and bake it when you're ready to eat.
favorits yay
[email protected]I'm a vegetarian, so I used tofu instead of eggs in the filling. It turned out great!
thebeardybartender
[email protected]This recipe is a great way to get your kids to eat their spinach.
Karen Winn
[email protected]I made this pie for a potluck, and it was a huge hit! Everyone loved it.
horniazi goods786
[email protected]This pie is perfect for a quick and easy weeknight meal.
I Love Islam Muhammad inzamam nasir
[email protected]I'm not a fan of matzoh, so I used a regular pie crust. The pie was still very good.
Ali Butt
[email protected]This recipe is a great way to use up leftover spinach. I also added some leftover cooked chicken to the filling, and it was delicious.
ethelwolda sanfuego
[email protected]I followed the recipe exactly, but my pie didn't turn out as good as the picture. It was still tasty, though.
Karen Campbell
[email protected]The pie was a little dry for my taste, but the flavor was good.
Aadan yare
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The leftovers are just as good the next day.
rahim Matovu
[email protected]This recipe was easy to follow and the pie turned out great! I added a few extra spices to the filling, and it was delicious.
Mujahid Mujahid
[email protected]I'm not a huge fan of spinach, but I loved this pie! The matzoh crust was a great touch, and the filling was creamy and flavorful.
Kimberly simpson
[email protected]This spinach and matzoh pie was a hit with my family! The flavors were perfect, and the crust was nice and crispy. I used fresh spinach from my garden, and I think that made a big difference in the taste.