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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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On a weeknight, when you don't have the time to work with paper-thin sheets of phyllo, try matzo. Although different from phyllo, it makes an easy framework for a spanakopita-like pie. This pie's dill- and nutmeg-seasoned spinach is made tangy with cottage cheese (which is smooth once blended) and gets a salty hit from feta. Ingredients:
1 medium onion, finely chopped |
3 tablespoons olive oil |
2 (10-ounce) packages frozen chopped spinach, thawed |
1/3 cup plus 2 tablespoons chopped dill, divided |
1 (16-ounce) container cottage cheese |
2 cups whole milk |
3 large eggs |
1/4 teaspoon grated nutmeg |
6 ounces feta, crumbled (1 1/2 cups), divided |
6 matzos (about 6 inches square) |
Directions:
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 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
4. Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and 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 13- by 9- by 2-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 1/2 cup feta.
7. Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
8. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered.
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