The best thing about big Jewish family dinners is that you have leftover food for a week.
I even find myself cooking a bit more of each dish, so I will have leftovers. The problem is that sometimes you get stuck with too much of it, and have no choice but to eat the same food for a week…
This Friday we celebrated Passover dinner. There was a lot of food, much more than guests would normally eat, for sure. And guess what – I am going to eat this pie every day this week. Because, as you know, Jewish people can't throw food away…
16 oz (450 gr.) cottage cheese
8 oz (225 gr.) sour cream
3.5 oz (100 gr.) feta cheese
2 Pounds (1 Kg) fresh spinach leaves
3 tablespoon of matzo flour (matzo meal)
½ teaspoon of ground nutmeg
Salt & pepper
1. Preheat oven to 350°F.
2. Wash the spinach leaves and put them in big pot. Fill the pot halfway with water.
3. Bring to a boil and cook for about 15-20 minutes. Make sure you do not over cook the leaves.
4. Meanwhile – in a large bowl mix the eggs, cottage cheese, sour cream, feta cheese, matzo flour, nutmeg and salt & pepper.
5. Drain the water from the pot then press the spinach between your hands until all water is removed.
6. Chop the spinach roughly and add to the cheese mixture.
7. Mix all together and pour into a round pie pan.
8. Bake for 40 – 50 minutes or until the pie becomes golden.
You can play around with the cheeses – exchange the cottage cheese or the sour cream with yogurt or exchange some of the feta cheese with blue cheese.
If you make this pie not during Passover days, you can change the matzo flour with breadcrumbs, oatmeal or grain wheat.