Spinach and Matzoh Pie Passover
Celebrate Passover with this Spinach and Matzoh Pie, a savory, crowd-pleasing dish that elegantly combines tradition with rich flavors. Layers of softened matzoh are stacked with a luscious filling of fresh sautéed spinach, creamy ricotta, tangy crumbled feta, and a hint of nutmeg, creating a perfectly balanced texture and taste. Easy to prepare in under an hour, this kosher-for-Passover recipe is ideal for festive gatherings, offering a hearty vegetarian option that’s both satisfying and beautifully golden when baked. Serve it warm or at room temperature for a versatile addition to your holiday table. With simple ingredients and a comforting, rustic charm, this dish is destined to become a staple in your Passover repertoire.
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Recipe Information
Ingredients
- 4 sheets matzoh
- 12 cups fresh spinach
- 5 pieces large eggs
- 1.5 cups ricotta cheese
- 0.5 cup crumbled feta cheese
- 1 cup chopped onion
- 2 cloves minced garlic
- 3 tablespoons extra virgin olive oil
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 cups boiling water
Instructions
Preheat your oven to 350°F (175°C). Grease a baking dish (9x13 inches) lightly with olive oil.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the spinach to the skillet in batches, stirring frequently, until the spinach is wilted and most of the moisture has evaporated. This should take about 5-7 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, ricotta cheese, feta cheese, nutmeg, salt, and black pepper. Stir in the cooled spinach mixture until fully combined.
Place the matzoh sheets in a shallow dish and pour boiling water over them. Let them soak for 1-2 minutes until softened but not falling apart. Carefully drain the water and pat the matzoh sheets dry with a paper towel.
Layer two softened matzoh sheets at the bottom of the greased baking dish, overlapping them slightly. Spread half of the spinach and cheese mixture evenly over the matzoh base.
Repeat with the remaining two matzoh sheets and the rest of the spinach mixture, smoothing it out to make an even top layer. Drizzle the remaining 1 tablespoon of olive oil over the top.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and set. Remove from the oven and let the pie cool for 10 minutes before slicing and serving.
Serve warm or at room temperature. Enjoy this flavorful Passover favorite!
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.8 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 251 mg | 19% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 179 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
