Luckily, our friends in the Mediterranean come to the rescue with this Spinach Matzoh Pie. Yep, its all Greek to me! This recipe swaps the paper-thin phyllo dough found in Spanakopita (Greek spinach pie) with soaked matzoh sheets; creating a succulent, layered casserole with a distinct texture to relieve you of the mundaneness of consuming matzoh plain. And while a lot of classic Jewish savory mains like blintzes and kugels can be calorie-laden thanks to butter and margarine; the healthiness of this recipe is completely up to you: use fat-free milk, low-fat cottage cheese & reduced feta for a low-cal dish; or full-fat dairy if you desire a richer treat.
The two ingredients that really elevate this dish above and beyond your standard spinach & feta combo is the dill and nutmeg. Chopped dill adds an enlivening burst of freshness to each bite, while nutmeg contributes a nutty sweetness that pairs beautifully with the creamy cottage cheese. The matzoh textures are varied throughout too: while the top layer of matzoh is golden and crisp, the inner layers are incredibly soft, blending seamlessly with the pie's delicious filling.
I have one strongly-opiniated piece of advice: Do NOT add extra salt to this recipe! Between the cottage cheese and feta, there is plenty of sodium to go around. I wasn't really thinking and reflexively added a dash of salt & pepper to the spinach/onion mixture and cottage cheese blend; and my pie verged on overly salty. Next time I will definitely omit the salt.
Spinach and Matzoh Pie (adopted from Epicurious)
1. Preheat oven to 400°F with rack in middle.
2. Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
3. Meanwhile, put spinach in a sieve and press out as much liquid as possible. (Or cook with the skillet top off so liquid evaporates.) Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 cup dill and 1/2 teaspoon pepper.
3. Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon 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, and serve warm.