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Prep 30 mins
Cook 40 mins
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.
- 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)
- 6 matzos (about 6 inches square)
- 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.
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".
Overall I liked this recipe. I added extra feta,but I still found it a bit bland. Next time I will try adding some lemon juice and diced tomatoes. Thanks for a very nice and easy Passover meal!
This was excellent! We loved it and it was even better the next day heated up. The matzoh does lose it's cardboard consistency and becomes almost like a spinach lasagna. The only thing I left out ws the nutmeg as I didn't have any. It also makes a nice presentaton.