Best 2 Spinach And Matzoh Pie Recipes

Spinach and matzoh pie is a classic dish that is perfect for any occasion. It is a delicious and easy-to-make dish that is sure to please everyone at the table. The combination of spinach, matzoh, and eggs creates a unique and flavorful pie that is both hearty and satisfying. With its simple ingredients and straightforward preparation, this recipe is a great option for busy cooks or those looking for a tasty and budget-friendly meal.

Here are our top 2 tried and tested recipes!

SPINACH AND MATZOH PIE

Spinach and Matzoh Pie image

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.

Provided by Melissa Roberts

Categories Blender Bake Passover Vegetarian Dinner Casserole/Gratin Feta Spinach Kosher Kosher for Passover Cottage Cheese Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 (main course) servings

Number Of Ingredients 10

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)

Steps:

Preheat oven to 400°F with rack in middle.
Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
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.
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.
Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.
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.
Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.

SPINACH AND MATZOH PIE (PASSOVER)

Spinach and Matzoh Pie (Passover) image

This easy and delirious dairy recipe is from "Gourmet Magazine" (April 2008). It's similar to a spanakopita. It's great served warm as a main dish, or cold, in small slices, as an appetizer. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered.

Provided by blucoat

Categories Savory Pies

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

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)
6 matzos (about 6 inches square)

Steps:

Preheat oven to 400°F with rack in middle. Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
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.
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.
Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.
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.
Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.

Nutrition Facts : Calories 296.9, Fat 16.9, SaturatedFat 6.9, Cholesterol 106.3, Sodium 580.4, Carbohydrate 19.3, Fiber 2.6, Sugar 6.8, Protein 18.1

Tips:

To make the matzo meal, simply tear matzo sheets into small pieces and then pulse them in a food processor until they resemble fine crumbs.
If you don't have matzo meal, you can substitute bread crumbs.
To make the filling, simply sauté spinach with onions, garlic, and butter until the spinach is wilted.
You can use fresh or frozen spinach for this recipe.
If you are using frozen spinach, be sure to thaw it and squeeze out any excess water before using.
To make the cheese sauce, simply melt butter in a saucepan and then whisk in flour until smooth.
Gradually whisk in milk and cream until the sauce is thick and creamy.
Season the sauce with salt, pepper, and nutmeg.
To assemble the pie, simply layer the matzo meal, filling, and cheese sauce in a greased baking dish.
Bake the pie at 350 degrees Fahrenheit for 30-35 minutes, or until the top is golden brown and the filling is bubbly.

Conclusion:

Spinach and matzo pie is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover matzo from Passover, and it is also a good source of protein, fiber, and vitamins. So next time you are looking for a quick and easy meal, give spinach and matzo pie a try.