This Is The Best Recipe For Passover Spinach Pie Or Passover Spanikopita or Spanakopita!
Today is Passover on April 23, 2024. I’m making this recipe in honor of Ezra, who is vegetarian. We will see how it turn out! It actually was incredible. I think next time, I’ll eliminate the onion, because Noah noticed it and didn’t like it.
Last year, our wonderful friends, the Slotnicks, invited us over for a Passover Seder. I wanted to bring a main course dish that my daughter and her husband, who are both vegetarians, would enjoy. My daughter loves the Greek dish called spanikopita or spinach pie, so I decided to create my own Passover version of it. It turned out delicious! And it only took about 30 minutes to prepare. We’re getting very close to Passover, and I definitely plan to make this Passover spanikopita for Seder or just for a light dinner this year!
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- about 6 matza boards
- 3 large or extra large eggs for the filling
- 3 eggs for pouring on top when this goes in the oven
- 2 10 ounce box of frozen spinach, defrosted and drained well
- 8 ounces of feta cheese, crumbled
- 4 oz. of grated mozzarella from a bag (new addition to recipe)
- 1/4 cup of parmesan cheese (new addition to recipe)
- 1/2 of a medium onion, chopped very, very finely (optional)
- about 1/4 to 1/2 teaspoon of fresh ground black pepper
- 1 tablespoon of dried dill
- about 2-3 tablespoons of butter or margarine, plus extra for greasing the pan
Preheat oven to 350 degrees. Grease sides and bottom of a 9 x 13 pyrex or ceramic baking dish well with butter or margarine.
In a medium mixing bowl, gently mix the drained spinach with the crumbled feta, the chopped raw onion, 3 eggs the pepper, and the dill; set aside.
Soak about 3 matzas in warm water in another 9 x 13 baking dish. When the matza starts to soften, gently squeeze the water out, very carefully, so that you don’t crumble the matza. Then place the matzas in the bottom of the pan to cover it. Do not overlap the matza; just lay it side by side covering the bottom of the pan the way you would if you were making lasagna.
Spread the entire spinach mixture evenly over the matza, covering the matza completely. Then soak another 3 matzas in warm water, gently squeeze out excess water, and place the matza over the top of the spinach, covering the spinach completely. Beat the remaining 3 eggs and pour over the matzah. Dot with butter or margarine. Bake covered for about 30 minutes till hot and bubbly.
Note #1: You can prepare this in advance and refrigerate this up until the step where you pour the 2 beaten eggs over the matza. Then when you wish to bake it, let it come to room temperature for about 30 minutes, pour the 2 beaten eggs over it, dot it with butter or margarine and bake covered, for about 30 minutes or until hot and bubbly.
