This wonderfully filling recipe, based on the Greek dish spanakopita, is the ideal way to bring some variety to your dinner table this evening.
Spinach and Matzo pie is mouth-watering fresh for the oven or chilled as leftovers, as well as being easy to prepare.
- 6-8 Traditional Matzo Crackers
- 1 yellow onion
- 300g chopped spinach
- 200g feta cheese
- 340ml milk
- 340g cottage cheese
- 2 eggs
- Olive oil
Preheat the oven to 190 degrees. Once finished finely chop the onion and cook on the hob until brown. Then add the spinach to the pan and cook on a medium heat for around 5 minutes. Remove from the heat and transfer to a bowl to cool. Crumble the feta cheese and add roughly half of it to the mixture, as well as salt and pepper to taste.Meanwhile, blend the cottage cheese, milk and eggs until the mixture is smooth. Add the spinach and onions ensuring that it has properly cooled.Brush a baking dish with olive oil and layer the bottom with Matzos. Add around half of the mixture and then stock more Matzos and repeat. Once the Matzos are stacked on top, sprinkle the remaining feta evenly over them.Cook for about 30-35 minutes until the Matzos have turned golden, and allow 10 minutes to cool.