Spinach and Feta Matzoh Pie

Whole Foods Market


  •   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

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, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 79g 121%
  • Carbs 202g 67%
  • Saturated 46g 230%
  • Fiber 19g 75%
  • Trans 0g
  • Sugars 40g
  • Monounsaturated 18g
  • Polyunsaturated 6g
  • Protein 114g 228%
  • Cholesterol 639mg 213%
  • Sodium 5,353mg 223%
  • Calcium 2,388mg 239%
  • Magnesium 609mg 152%
  • Potassium 4,464mg 128%
  • Iron 24mg 135%
  • Zinc 15mg 98%
  • Phosphorus 2,081mg 297%
  • Vitamin A 3,382µg 376%
  • Vitamin C 165mg 275%
  • Thiamin (B1) 2mg 114%
  • Riboflavin (B2) 5mg 292%
  • Niacin (B3) 14mg 68%
  • Vitamin B6 3mg 138%
  • Folic Acid (B9) 1,305µg 326%
  • Vitamin B12 8µg 126%
  • Vitamin D 8µg 2%
  • Vitamin E 13mg 67%
  • Vitamin K 2,744µg 3,430%
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