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.

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
8g
11%
Sugar
9g
10%
Saturated Fat
2g
8%
Cholesterol
11mg
4%
Carbohydrate, by difference
33g
25%
Protein
9g
20%
Vitamin A, RAE
36µg
5%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
181mg
18%
Choline, total
8mg
2%
Fiber, total dietary
1g
4%
Folate, total
65µg
16%
Iron, Fe
2mg
11%
Magnesium, Mg
20mg
6%
Niacin
3mg
21%
Phosphorus, P
167mg
24%
Selenium, Se
8µg
15%
Sodium, Na
490mg
33%
Vitamin D (D2 + D3)
1µg
7%
Water
68g
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.