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1 medium onion
Preheat oven to 400°F.
Cook onion in olive oil, stirring until golden.
Put spinach in sieve and press out as much liquid as possible. Add spinach to onion and cook 5 minutes. Remove from heat and stir in 1/3 cup dill, 3/4 tsp. salt, and 1/2 tsp. pepper.
Puree cottage cheese in blender with milk, eggs, nutmeg, and salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta cheese.
Stack matzos in deep dish and pour reserved cottage cheese mixture over them. Let stand 15 minutes to soften.
Arrange 2 soaked matzos side by side in oiled 13"x9"x2" (3-qt. shallow) baking dish. Pour in half spinach filling. Cover with 2 more matzos, then pour any remaining cottage cheese mixture over them. Sprinkle with remaining 1/2 cup feta cheese.
Bake uncovered until golden and set, 30 to 35 minutes. Cool 10 minutes before serving.
Poster's Notes:
Posted by Anne Goldstone
Nutritional Info Per Serving: N/A
3 tbsp. olive oil
2 (10-oz.) packs frozen spinach, thawed
Dill
1 carton (16-oz) cottage cheese
2 cups milk
3 large eggs
1/4 tsp. nutmeg
6 oz. feta cheese
6 matzos
Salt and pepper
We had this last night, and it was very good. I made it in the morning and cooked it in time for dinner. Hope you like it too. I have leftovers and will serve cold today for lunch.