Spinach and Matzoh Pie

Ingredients

• 16 ounce curd cottage cheese 
• 0.3 cup optional: dill divided chopped
• 3 large eggs 
• 1.5 cups feta cheese divided crumbled
• 20 ounce spinach frozen thawed chopped
• 6  matzo 
• 0.3 teaspoon nutmeg grated
• 3 tablespoons olive oil 
• 1 medium onion finely chopped
• 2 cups milk whole

Equipment

• bowl
• frying pan
• oven
• sieve
• blender
• baking pan

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.
4. Add spinach to onion and cook, stirring occasionally, 5 minutes.
5. Remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
6. 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.
7. Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them.
8. Let stand 15 minutes to soften.
9. Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish.
10. 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.
11. Sprinkle with remaining 1/2 cup feta.
12. Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
13. Pie can be assembled (but not baked) 1 day ahead and chilled, covered.