Spinach and Feta Matzoh Pie

Spinach and Feta Matzoh Pie
Contributor
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.

6
Servings
155
Calories Per Serving
Deliver Ingredients

Ingredients

  • Butter or oil, for greasing
  • Two  10-ounce packages frozen spinach, thawed
  • small onion, diced
  • 3/4  Teaspoons  fine sea salt, divided
  • 8  Ounces  feta cheese, crumbled, divided
  • 1 1/2  Cup  reduced-fat milk
  • 1  Cup  cottage cheese
  • large eggs
  • matzohs

Directions

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.

Nutritional Facts

Total Fat
10g
14%
Sugar
2g
2%
Saturated Fat
7g
29%
Cholesterol
41mg
14%
Carbohydrate, by difference
5g
4%
Protein
11g
24%
Vitamin A, RAE
89µg
13%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
276mg
28%
Choline, total
12mg
3%
Fluoride, F
11µg
0%
Folate, total
18µg
5%
Magnesium, Mg
17mg
5%
Pantothenic acid
1mg
20%
Phosphorus, P
229mg
33%
Selenium, Se
10µg
18%
Sodium, Na
497mg
33%
Vitamin D (D2 + D3)
1µg
7%
Water
92g
3%
Zinc, Zn
1mg
13%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

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