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Spinach and Matzah pie

Source of Recipe

Epicurious/Bon Appetit/Gourmet Magazine (modified)


Recipe Introduction

The original recipe called for 1/3 cup fresh dill. We found dried dill to be less overpowering. The original recipe also called for 1/4 tsp of grated nutmeg, which we omitted (because certain people in our household don't like nutmeg!).

Recipe Link: www.epicurious.com/recipes/food/views/242019

List of Ingredients

1 large onion, finely chopped
3 tablespoons olive oil
2 (10-ounce) packages frozen chopped spinach, thawed
6 tablespoons dried dill
1 (16-ounce) container low fat cottage cheese
1-1/2 cups skim milk
1/2 cup half-and-half
3 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
8 ounces shredded mozzarella
6 ounces feta, crumbled (1 1/2 cups), divided
6 matzah sheets (about 6 inches square)


Recipe

Preheat oven to 400 degrees 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 dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

Puree cottage cheese in a blender with milk, half-and-half, eggs, garlic powder, onion powder, and 1/2 teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with mozzarella and 1 cup of the feta.

Stack matzah 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 feta.

Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes before serving.

Note from Epicurious: "Pie can be assembled (but not baked) 1 day ahead and chilled, covered."