This is really a delish matzoh lasagna! The matzoh sheets will get softer when they are soaked in the cottage cheese mixture before getting baked. Feel free to change the feta cheese to your preference.
INGREDIENTS
- 1 medium onion, finely chopped
- 3 Tbsps olive oil
- 2 (10-oz) packages frozen chopped spinach, thawed
- 1/3 cup plus 2 Tbsps chopped dill, divided
- 1 (16-oz) container cottage cheese
- 2 cups whole milk
- 3 large eggs
- ¼ tsp grated nutmeg
- 6 ozs feta, crumbled (1½ cups), divided
- 6 matzohs (6” squares)
PREPARATION
1. Preheat oven to 400°F with rack in middle.
2. Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12-15 minutes.
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 1/3 cup dill, ¾ tsp salt, and ½ tsp pepper.
4. Purée cottage cheese in a blender with milk, eggs, nutmeg, and ½ tsp each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup of feta.
5. Stack matzohs in a deep dish and pour reserved cottage cheese mixture over them. Let stand 15 minutes to soften.
6. Arrange 2 soaked matzohs side by side in a generously oiled 13”x9”x2” (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzohs, then pour in remaining filling. Put remaining 2 matzohs on top and pour any remaining cottage cheese mixture over them. Sprinkle with remaining ½ cup feta.
7. Bake, uncovered, until golden and set, 30-35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 Tbsps dill.
