Spinach Matza Spanakopita

 

1/2 medium onion, finely chopped 

olive oil 

250g frozen chopped spinach, thawed 

1/3 cup chopped dill

200g cottage cheese 

1 cup whole milk 

2 eggs 

85g feta, crumbled - 3/4 cup

3-4 matzos 

Preheat oven to 400°F with rack in middle. Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes. 

Meanwhile, put spinach in a sieve and press out as much liquid as possible. 

Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in dill, salt and pepper.

Purée cottage cheese in a blender with milk, eggs, and salt and pepper until smooth. Reserve 1 cup in a bowl and stir remainder into spinach with 1/2  cup feta. 

Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften. Place 1 soaked matzos in a generously oiled shallow baking dish. 

Pour in half of spinach filling. Cover with 1 more matzo, then pour in remaining filling. Put remaining  matzo on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining feta. Bake, uncovered, until golden and set, 20-25 minutes.