Spinach and Matzoh Pie (Passover)

blucoat's Note:

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 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
• ¼ 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.

Reviews

[nb_nyc]

delicious. So good, in fact, that i would actually make this when its not Passover. the matzoh loses all of its characteristic cardboard flavor and becomes almost like a savory pie crust and its much easier than dealing with filo dough or even lasagna noodles. i used fat free cottage cheese and fat free 1/2 and 1/2 instead of milk (this is what they had in the right quantities at the store) but it was fine. i added a little extra feta and a little more onion and dill than called for.
It is sure to become a Passover standard for our seders, newly dubbed "Matzokopita".