Spinach Feta Passover Lasagna |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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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! Ingredients:
1 medium onion, finely chopped |
3 tablespoons olive oil |
2 (10 ounce) packages frozen chopped spinach, thawed |
1/3 cup plus 2 tbsp chopped dill, divided |
1 (16 ounce) container cottage cheese |
2 cups whole milk |
3 large eggs |
1/4 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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