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Spinach and Matzo Pie
Think of this easy vegetarian casserole as a kosher for Passover spanakopita or green lasagna; it’s similar to mina, a matzo pie cooked in Sephardic homes.
👥 8 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 30 min👤 Melissa Roberts📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●bowl
- ●blender
- ●baking dish
📝 Preparation Steps
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.
medium onion, finely chopped1
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 ⅓ cup dill, ¾ tsp. kosher salt, and ½ tsp. freshly ground black pepper.
medium onion, finely chopped1
4
Purée cottage cheese in a blender with milk, eggs, nutmeg, and ½ tsp. each kosher salt and freshly ground black pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
large eggs3feta, crumbled (1½ cups), divided6 ounces
5
Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand ⏱️ 15 minutes to soften.
matzos (about 6-in square)6
6
Arrange 2 soaked matzos side by side in a generously oiled 13x9x2-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 ½ cup feta.
matzos (about 6-in square)6feta, crumbled (1½ cups), divided6 ounces
7
Bake, uncovered, until golden and set, 30 to ⏱️ 35 minutes. Cool ⏱️ 10 minutes, then serve sprinkled with remaining 2 Tbsp. dill. Do ahead: Pie can be assembled (but not baked) 1 day ahead and chilled, covered. Editor’s note: This recipe was first printed in the April 2008 issue of ‘Gourmet.’ Next up: Our best Passover desserts →
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