The dilly spinach filling gets a salty, tangy hit from feta and creamy richness courtesy of layers of matzo soaked in a blend of cottage cheese, milk, and eggs.
This was wonderful - fluffy and delicious. I've never eaten matzoh that tasted so good, and I was lucky to get a bite - it all disappeared in minutes. Slight mods: I used oat milk, fresh spinach roughly chopped and not precooked, and a second onion for extra flavor. I sprinkled parmesan on top of the final layer of matzoh, with the feta, and ran the dish under the broiler at the end to brown the cheese.I made this with gluten-free onion matzoh, followed the recipe exactly. Disappointed.
I have made this 2 years in a row, and as far as Passover food goes, it's 5 stars. This year what I did different: 1) I used 2 pieces gluten-free matzah and 4 regular; 2) I put feta in blender with cottage cheese because my picky nine-year-old won't eat anything with even a hint of cheese giveaways! 3) I used almond milk because I ran out of regular. This year's came out the best yet! Terrific recipe...so very much like spanikopita.So good.
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