I’m not Jewish, nor do I celebrate Passover. But lately, matzo has taken over my mind. That’s because mouthwatering photos of food featuring the unleavened flatbread, like Danielle Oron’s pecan banana matzo pancakes and Real Simple’s chocolate-covered matzo, keep popping up on Instagram.
So on Saturday, I was determined to get my hands on a box of the crisp square crackers and bake spinach and matzo lasagna to satisfy the craving. The task proved more difficult than expected. Can you believe I had to visit three grocery stores before finding it in stock? Apparently, matzo is a hot commodity this time of year.
If you’re fortunate to stumble upon a supply, use some to make this spinach and matzo lasagna. It’s a tangy twist on the traditional Italian dish, and a must try if you like dill or Feta.
Recipe adapted from Epicurious.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 16 ounces frozen chopped spinach, thawed
- ⅓ cup chopped fresh dill, plus more for garnish
- 1¼ teaspoons sea salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 16 ounces cottage cheese
- 2 cups milk
- 3 eggs, beaten
- ¼ teaspoon ground nutmeg
- 6 sheets matzo (see notes)
- 1½ cups Feta cheese crumbles, divided
- Heat olive oil in a large fry pan over medium heat. Add onion and cook until lightly caramelized, 10-12 minutes. Add spinach and cook, stirring occasionally, until the liquid has evaporated, 5-7 minutes. Remove from heat. Add dill, ¾ teaspoon salt and ½ teaspoon pepper; stir to combine.
- Place cottage cheese in a food processor and purée until smooth.
- In a large bowl, combine the puréed cottage cheese, milk, eggs, nutmeg, and remaining ½ teaspoon salt and ½ teaspoon pepper.
- Place matzo in a 9" square baking dish. Pour 2 cups liquid mixture over the matzo and let sit for 15 minutes.
- Meanwhile, add 1 cup Feta cheese and the sautéed onion and spinach to bowl with the remaining liquid mixture; stir to combine.
- Preheat oven to 400 degrees.
- Place 2 sheets matzo in the bottom of a 9"x13" baking dish coated with cooking spray. Pour half of the spinach mixture over the matzo and place 2 more sheets matzo on top. Pour remaining spinach over the matzo and top with remaining 2 sheets matzo. Pour matzo soaking liquid on top and sprinkle with remaining ½ cup Feta cheese.
- Bake uncovered for 30-35 minutes or until the top is golden brown.
- Let lasagna stand for 10 minutes before slicing and serving. Garnish with chopped fresh dill.
Wow, this is so intriguing and delicious I’m sure 🙂 Glad to have found you – you have such beautiful photos!
Thanks so much for the kind words and stopping by, Jessie! We’re kindred spirits – you have a gorgeous site and cat. 🙂
Even though I won’t be celebrating Passover, I’ll certainly celebrate this beautiful creation! This looks SO good!
Can this be made ahead of time and reheated?
Hi Donna – I think so … I’ve even heated up leftovers in the microwave.