Think of this easy-to-make vegetarian casserole as a kosher for Passover spanakopita or green lasagna. The dilly spinach filling gets a salty, tangy hit from feta and creamy richness courtesy of layers of matzo soaked in a blend of cottage cheese, milk, and eggs.
In Sephardic Jewish families—those whose ancestors lived in the Iberian Peninsula before the Spanish Inquisition—layered matzo pies like this one (and those made with meat) are called mina and are a hallmark of the holiday. A complete meal in one dish, you can serve this for dinner mid-week during Passover or add it to a vegetarian seder.
Matzo is much easier to handle than the paper-thin sheets of phyllo traditionally used in spanakopita, so even if you’re not celebrating the holiday, it’s worth keeping this recipe on hand for busy weeknights.
Recipe information
Total Time
1 hour 30 minutes
Yield
8 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°F with rack in middle.
Step 2
Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
Step 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 ⅓ cup dill, ¾ tsp. kosher salt, and ½ tsp. freshly ground black pepper.
Step 4
Purée cottage cheese in a blender with milk, eggs, nutmeg, and ½ tsp. each kosher salt and freshly ground black pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
Step 5
Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.
Step 6
Arrange 2 soaked matzos side by side in a generously oiled 13x9x2-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 ½ cup feta.
Step 7
Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 Tbsp. dill.
Do ahead: Pie can be assembled (but not baked) 1 day ahead and chilled, covered.
Editor’s note: This recipe was first printed in the April 2008 issue of ‘Gourmet.’ Next up: Our best Passover desserts →
Recipe notes
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