product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Spinach and Feta Matzoh Pie

Serves 6
Time 1 hr 5 min
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.
Ingredients
  • 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 (2%) milk
  • 1 cup cottage cheese
  • 2 large eggs
  • 6 matzohs (each 6 inches square)
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 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 (2%) milk
  • 1 cup cottage cheese
  • 2 large eggs
  • 6 matzohs (each 6 inches square)