This Is The Best Recipe For Passover Spinach Pie Or Passover Spanikopita!
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!
- about 6 matza boards
- 5 extra large or jumbo eggs (3 for filling, 2 for pouring over the top)
- 1-10 ounce box of frozen spinach, defrosted and drained well
- 8 ounces of feta cheese, crumbled
- 1/2 of a medium onion, chopped finely
- about 1/2 teaspoon of fresh ground black pepper
- 1 teaspoon of dried dill or 2 tablespoons of fresh chopped dill
- about 2-3 tablespoons of butter or margarine, plus extra for greasing the pan
Preheat oven to 325 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 2 eggs and pour over the matza. 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.
Note #2: You may substitute 1 pound of fresh spinach for the frozen, but you will need to saute it (very briefly) in a little oil, butter or margarine, just until it wilts and turns a dark green before you mix it with the feta, egg, onion, pepper, and dill. I like to use the frozen spinach, because 1-16 ounce box of frozen spinach is equivalent to much more than 1 pound of fresh spinach.