Spinach and Matzo Lasagna
 
 
Makes 8 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. Place cottage cheese in a food processor and purée until smooth.
  3. In a large bowl, combine the puréed cottage cheese, milk, eggs, nutmeg, and remaining ½ teaspoon salt and ½ teaspoon pepper.
  4. Place matzo in a 9" square baking dish. Pour 2 cups liquid mixture over the matzo and let sit for 15 minutes.
  5. Meanwhile, add 1 cup Feta cheese and the sautéed onion and spinach to bowl with the remaining liquid mixture; stir to combine.
  6. Preheat oven to 400 degrees.
  7. 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.
  8. Bake uncovered for 30-35 minutes or until the top is golden brown.
  9. Let lasagna stand for 10 minutes before slicing and serving. Garnish with chopped fresh dill.
Notes
I used 100% whole wheat matzo, but any kind will do.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/spinach-matzo-lasagna/