Family Magazine

Spinach and Feta Matzo Pie

By Peaceloveorganicmom
Spinach and Feta Matzo PieIngredientsButter or oil, for the baking dish2 (10 ounce) packages frozen spinach, thawed (I also mixed in kale)1 small onion, diced3/4 teaspoon fine sea salt, divided8 ounces feta cheese, crumbled, divided1 1/2 cup 1% reduced-fat milk 1 cup cottage cheese2 large eggs6 matzos (each 6 inches square)Method Preheat the oven to 375°F. Butter or oil an 8 x 8-inch baking dish.
Combine spinach (and kale), onion and 1/4 teaspoon salt in a large skillet. Cook over medium heat, stirring frequently, until onion is tender and most of the liquid has evaporated from spinach. Transfer to a medium bowl and let cool slightly. Stir in about two-thirds of the feta. In a blender, combine milk, cottage cheese, eggs and remaining 1/2 teaspoon salt. Blend until smooth. 
Arrange 2 matzos in the bottom of the prepared baking dish and top with half the spinach mixture. Top with 2 more matzos, remaining spinach and remaining 2 matzos. Pour milk mixture over top and sprinkle with remaining feta. Cover the dish with foil and bake 30 minutes. Remove the foil and continue to bake until top is browned and egg is set, approx. 15 to 20 minutes longer. Cool 15 minutes before serving.
Recipe adapted from:

Back to Featured Articles on Logo Paperblog