Sunday, September 12, 2010

Spinach-Matzoh Pie!

Sadly, this picture does not even represent how delicious this pie is. I have made it three times, and the last for my book club. I think it went over well. The good thing is it can be as healthy or as rich as you want it to be. I have made it with low fat milk and cottage cheese and it has turned out just as good. I think the trick is using fresh dill. And while it is not a requirement, two of the times I made it, I let it sit overnight in the fridge because I was having company and needed it to be prepared in advance. That is a true bonus--coming home and popping it in the oven. This recipe is adapted from Epicurious.

1 medium onion, finely chopped
3 T extra virgin olive oil
2 (10-oz) packages organic frozen chopped spinach, thawed
freshly ground sea salt and black pepper
1/3 c plus 2 T fresh chopped dill
1 (16-oz) organic container cottage cheese
2 c organic whole milk (or 2%)
3 organic large eggs
1/4 t grated nutmeg
6 oz (1 1/2 cups) French* feta, crumbled
6 matzos (about 6 inches squares)

*French feta is much more creamy than Greek feta so it will make the dish more rich. However, I have made it with both.

1. In a large frying pan, saute the onion in olive oil over medium heat until translucent and starting to brown.
2. While the onion cooks, squeeze the spinach with your hands over a colander. You want to wring as much water out as possible.
3. Add the spinach to the onion and cook for about 5 minutes.
4. When cooked stir in 3/4 t salt and 1/2 t pepper, and 1/3 cup of dill. Let cool for a few minutes.
5. Blend cottage cheese, eggs, nutmeg, and 1/2 t each of salt/pepper with 1 c milk until smooth. When smooth add remaining cup of milk and blend. (Your blender will be very full so be careful. Also, do NOT do this step in a food processor. I learned the hard way and had a big mess).
6. Preheat the oven to 400 degrees.
7. Pour 2 cups of the liquid into a rectangular glass casserole dish (I used a 13 x 9 x 2 Pyrex). Place matzo in the liquid and let soak for 15 minutes. Every few minutes, flip the matzo so that it gets evenly soaked through, being careful not to break it.
8. Pour remaining liquid into a bowl and mix in spinach and 1 cup of the feta.
9. When the matzo is soft, transfer to a plate. Pour any liquid from dish on top.
10. Wipe the pyrex down with a paper towel and then oil the bottom.
11. Now you will layer the spinach and matzo in the pan beginning with the matzo. Place two side by side. Top with half of spinach mixture. Place two more matzos on top and then cover with rest of spinach. End with last two matzos on the top and place any liquid from the bowl/matzo plate on the top.
12. Put remaining 1/2 c feta on top of the dish.
13. Bake for 30-35 minutes or until brown on top. Cool for 10 minutes. Sprinkle with dill and serve.
Put 1 cup of the feta and 2 cups of the liquid in a bowl and mix together.

1 comment:

  1. I have had this made by Briggy. It is fantastic!!