Gourmet | April 2008
Photo by Romulo Yanes
Yield
Makes 8 (main dish) servings
active time
30 min
Total time
1 1/2 hours
Try on a weekday if you no time with paper-thin sheets phyllo work have matzos. Although different than phyllo, makes it a framework for a Spanakopita-like cake easy. This cake dill and nutmeg flavored spinach is tangy with cottage cheese (the smooth once mixed) and gets a salty hit of feta.
Preparation
Oven on 400° F with rack in middle.
Onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden brown, 12 to 15 minutes to cook.
In the meantime, place the spinach in a colander and squeeze as much liquid as possible. Add onions and Cook, stirring occasionally, spinach come 5 minutes. Remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt and 1/2 teaspoon pepper.
Puree cottage cheese in a blender with milk, eggs, nutmeg and every 1 / 2 teaspoon salt and pepper until smooth. Reserve 2 cups in a bowl and stir in remaining in spinach with 1 cup feta.
Pour over matzos in a deep plate stacking and reserved cottage cheese mixture. Let stand 15 minutes to soften.
2 soaked side by side in a generously oiled 13 - by 9 - by 2 inches (3-litre flat) baking dish arrange matzos. Fill in the half of the spinach, casting. Cover with 2 more Matze, casting then fill in the rest. Put remaining 2 matzos at the top, and all remaining cottage cheese pour over mixture. Sprinkle with remaining 1/2 cup feta.
Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then sprinkle with 2 tablespoons dill serve.
Cooks Note: Pie can assembled (but not baked) 1 day and chilled, covered.
my notes
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