Spinach and Matzo Pie

Ingredients

• 1 medium onion, finely chopped
• 3 Tbsp. olive oil
• 2 (10-ounce) packages frozen chopped spinach, thawed
• ⅓ cup plus 2 Tbsp. chopped dill, divided
• 1 (16-oz) container cottage cheese
• 2 cups whole milk
• 3 large eggs
• ¼ tsp. grated nutmeg
• 6 ounces feta, crumbled (1½ cups), divided
• 6 matzos (about 6-in square)

Steps

1. Preheat oven to 400°F with rack in middle.
2. Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
3. Meanwhile, put spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in ⅓ cup dill, ¾ tsp. kosher salt, and ½ tsp. freshly ground black pepper.
4. Purée cottage cheese in a blender with milk, eggs, nutmeg, and ½ tsp. each kosher salt and freshly ground black pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
5. Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.
6. Arrange 2 soaked matzos side by side in a generously oiled 13x9x2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining ½ cup feta.
7. Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 Tbsp. dill. Do ahead: Pie can be assembled (but not baked) 1 day ahead and chilled, covered. Editor’s note: This recipe was first printed in the April 2008 issue of ‘Gourmet.’ Next up: Our best Passover desserts →