Rallymama (rallymama) wrote in jewishrecipes,

Saved by matzah!

We love spanakopita, but don't have it very often due to all the butter that makes those phyllo layers so wonderfully flaky. I once tried a lighter method that used spritzs of olive oil and breadcrumbs in place of the butter, but it didn't quite work. So I as flipping through a Jewish cookbook, and I come across a recipe for a Passover pie that uses matzah as a crust for the spinach and feta filling! It came out wonderful. I suggested that we save the recipe as a Passover-special, but Hubby said he'd like to have it that way at any time of the year - and THAT, let me tell you, is high praise, indeed.

Preheat over to 350 F.

3 10-oz boxes of frozen spinach, thawed (don't squeeze it dry!)
2 lb fresh spinach, steamed tender but still bright green, juices reserved.

1 medium onion, finely chopped
2 cloves garlic, minced
2 T olive oil
3 eggs, beaten
1/2 pound Feta, crumbled
A few shavings of fresh nutmeg
Salt, pepper, parsley, dill weed

Saute the onion and garlic in the olive oil until just beginning to brown. In a large bowl, combine the spinach and juices, beaten eggs, sauteed veggies, and Feta. Season to taste and set aside.

Soak 6-8 sheets of matzah in 2 c. of warmed milk until they're just beginning to soften. Make a double layer of matzah in the bottom of a rectangular pan. Spoon in the filling, spreading it evenly and smoothing the top. Make another double layer of matzah on top of the filling. Beat two eggs into the leftover milk, and pour this all over the pie. Bake about 45 minutes.
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