“The matzah in this recipe cooks up to taste like a real lasagna -- you won't even notice you are eating a pesadic dinner! Fresh dill is delicious, but go ahead and substitute dried if fresh is not available, but cut the amount by 1/2. Clipped from a magazine -- I don't remember which!”
READY IN:
1hr 15mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

  • 1 medium onion, finely chopped
  • 3 tablespoons olive oil
  • 2 (10 ounce) packages frozen chopped spinach, thawed
  • 13 cup plus 2 tbsp chopped dill, divided
  • 1 (16 ounce) container cottage cheese
  • 2 cups whole milk
  • 3 large eggs
  • 14 teaspoon grated nutmeg
  • 6 ounces feta, crumbled (about 1 1/2 cups)
  • 6 matzos (about 6 inches square each)
  • salt and pepper

Directions

  1. Preheat oven to 400 F with a rack in the middle.
  2. Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12-15 minutes.
  3. Put spinach in a colander and press out as much liquid as possible. Add spinach to onion and cook another 5 minutes, stirring occasionally.
  4. Remove from heat and add 1/3 cup dill, 3/4 tsp salt and 1/2 tsp pepper.
  5. Puree cottage cheese in a blender with milk, eggs, nutmeg and 1/2 tsp each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
  6. Stack matzah in a deep dish and pour reserved cottage cheese mixture over them. Let stand 15 minutes to soften.
  7. Arrange 2 soaked matzahs side by side in a generously oiled 13x9 inch dish. Pour in half of spinach filling. Put 2 more matzahs on top, then pour in remaining filling. Cover with remaining 2 matzahs and pour any remaining cottage cheese mixture over them. Sprinkle with remaining 1/2 cup feta.
  8. Bake, uncovered, until golden and set, 30-35 minutes.
  9. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
  10. Can be assembled before baking one day ahead and kept chilled, covered.

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