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Spinach and Matzoh Pie

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This savoury spinach and matzoh pie is a wonderful vegetarian option that brings together the bright flavours of fresh dill and salty feta. Often served during Passover, this comforting dish is a Sephardic classic, known as Mina, which layer softened matzoh with a rich, herbaceous filling. The combination of cottage cheese and nutmeg creates a creamy, custard-like texture that binds the greens together beautifully, providing a satisfying alternative to traditional pastry-based pies.

Perfect for a family lunch or a light supper, this wholesome bake is incredibly easy to assemble once the matzos have softened in their milk and egg bath. Serve it warm from the oven with a crisp green salad or some roasted vine tomatoes to balance the richness. It is a nutritious, protein-packed meal that keeps well, making any leftovers a delicious choice for a quick midday meal the following day.

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Ingredients for Spinach and Matzoh Pie

  • 1 medium onion, finely chopped

  • 45ml olive oil

  • 2 (275g) packages frozen chopped spinach, thawed

  • 1/3 cup plus 2 tablespoons chopped dill, divided

  • 1 (450g) container cottage cheese

  • 475ml whole milk

  • 3 large eggs

  • 1/4 teaspoons grated nutmeg

  • 170g feta, crumbled (350ml ), divided

  • 6 matzos (about 6 inches square)

How to make Spinach and Matzoh Pie

Preheat oven to 204°C 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 1/3 cup dill, 3/4 teaspoons salt, and 1/2 teaspoons pepper.

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

Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.

Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining 120ml feta.

Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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