Spinach and Feta Matzoh Pie

Spinach and Feta Matzoh Pie

Whole Foods Market

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.


Preheat the oven to 375 degrees. Butter or oil an 8-by-8-inch baking dish.

Combine the spinach, onion, and ¼ teaspoon of salt in a large skillet and cook over medium heat, stirring frequently, until the onion is tender and most of the liquid has evaporated from spinach, 6-7 minutes. Transfer to a medium bowl and let cool slightly. Stir in about 2/3 of the feta. In a blender, combine the milk, cottage cheese, eggs, and remaining ½ teaspoon salt. Blend until smooth. 

Arrange 2 matzohs in the bottom of the prepared baking dish and top with 1/2 of the spinach mixture. Top with 2 more matzohs, remaining spinach, and remaining 2 matzohs. Pour the milk mixture over the top and sprinkle with the remaining feta. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue to bake until top is browned and egg is set, 15-20 minutes longer. Cool 15 minutes before serving.


Calories per serving:

325 calories

Dietary restrictions:

Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 13g 20%
  • Carbs 34g 11%
  • Saturated 8g 38%
  • Fiber 3g 12%
  • Trans 0g
  • Sugars 7g
  • Monounsaturated 3g
  • Polyunsaturated 1g
  • Protein 19g 38%
  • Cholesterol 106mg 35%
  • Sodium 892mg 37%
  • Calcium 398mg 40%
  • Magnesium 102mg 25%
  • Potassium 744mg 21%
  • Iron 4mg 22%
  • Zinc 2mg 16%
  • Phosphorus 347mg 50%
  • Vitamin A 564µg 63%
  • Vitamin C 28mg 46%
  • Thiamin (B1) 0mg 19%
  • Riboflavin (B2) 1mg 49%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 0mg 23%
  • Folic Acid (B9) 217µg 54%
  • Vitamin B12 1µg 21%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 457µg 572%
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