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!
Provided by Susiecat too
Categories Savory Pies
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 F with a rack in the middle.
- Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12-15 minutes.
- Put spinach in a colander and press out as much liquid as possible. Add spinach to onion and cook another 5 minutes, stirring occasionally.
- Remove from heat and add 1/3 cup dill, 3/4 tsp salt and 1/2 tsp pepper.
- 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.
- Stack matzah in a deep dish and pour reserved cottage cheese mixture over them. Let stand 15 minutes to soften.
- 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.
- Bake, uncovered, until golden and set, 30-35 minutes.
- Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
- Can be assembled before baking one day ahead and kept chilled, covered.
Nutrition Facts : Calories 342.6, Fat 17.3, SaturatedFat 7.8, Cholesterol 114.6, Sodium 603, Carbohydrate 27.6, Fiber 3, Sugar 5.7, Protein 20.2
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