Spinach and Feta Matzoh Pie

Serves 6

Here's a quick and easy casserole based on the Greek classic spanakopita that replaces phyllo dough with matzoh crackers. If you like, you can stir 1/4 teaspoon grated nutmeg and 3 tablespoons chopped fresh dill into the spinach mixture for a richer flavor. Watch our how-to video.

Special Diets
Dairy Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Wheat Free
Nutritional Info
Per Serving: 220 calories (110 from fat), 12g total fat, 8g saturated fat, 110mg cholesterol, 970mg sodium, 12g carbohydrates, (3 g dietary fiber, 7g sugar), 18g protein.
Serves 6
  • Butter or oil, for the baking dish
  • 2 (10-ounce) packages frozen spinach, thawed
  • 1 small onion, diced
  • 3/4 teaspoon fine sea salt, divided
  • 8 ounces feta cheese, crumbled, divided
  • 1 1/2 cup reduced-fat milk (1%)
  • 1 cup cottage cheese
  • 2 large eggs
  • 6 matzohs (each 6 inches square)
Serves 6

Preheat the oven to 375°F. Butter or oil an 8x8-inch baking dish.

Combine spinach, onion and 1/4 teaspoon salt in a large skillet and cook over medium heat, stirring frequently, until onion is tender and most of the liquid has evaporated from spinach, 6 to 7 minutes. Transfer to a medium bowl and let cool slightly. Stir in about two-thirds of the feta. In a blender, combine milk, cottage cheese, eggs and remaining 1/2 teaspoon salt. Blend until smooth.

Arrange 2 matzohs in the bottom of the prepared baking dish and top with half the spinach mixture. Top with 2 more matzohs, remaining spinach and remaining 2 matzohs. Pour milk mixture over top and sprinkle with remaining feta. Cover the dish with foil and bake 30 minutes. Remove the foil and continue to bake until top is browned and egg is set, 15 to 20 minutes longer. Cool 15 minutes before serving.

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