his is a Sephardic-inspired recipe that is a Passover adaptation of spinach lasagna or Greek spinach and cheese spanakopita, usually made with phyllo dough instead of matzo. Using whole wheat Matzo adds extra fiber to this “pie,” as well as a rich, nutty flavor.

Ingredients:

• 18 ounces organic spinach, rinsed and drained
• 2 cloves garlic, crushed
• 2 scallions, green parts only, thinly sliced
• 1 onion, diced
• 1/2 cup unsalted matzo meal
• 1 egg
• 6 egg whites
• 1/2 cup Athenos Reduced Fat Feta Cheese, crumbled
• 1/4 teaspoon dried rosemary, minced
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 sheets Manischewitz whole wheat matzo
• 1 1/2 tablespoons extra virgin olive oil

Instructions:


1. Preheat oven to 350º. Place rinsed spinach in a large heavy pot with a lid. Steam it on medium-high heat for about 6 minutes, stirring occasionally, until leaves are wilted. You do not need to add water; the water on the leaves is enough for steaming. Rinse and drain the spinach in a colander two times. Squeeze the spinach between your hands to get the water out. Coarsely chop.

2. In a large mixing bowl, combine the chopped spinach, crushed garlic, green onion, onion, matzo meal, eggs, feta cheese, rosemary, nutmeg, cinnamon, salt, and pepper. Mix well.

3. Lightly grease a 9x13 or 8x14-inch glass baking dish with olive oil or olive oil spray. Measure olive oil into a small bowl. Use a brush to lightly spread the oil over 2 sheets of the matzo (one side only). Place, oil side up in the bottom of the dish. Spread the spinach mixture evenly over the matzo. Brush remaining 2 sheets with oil and place on top.

4. Bake the pie about 30 minutes, until the top is brown and crispy. Let stand for 3 minutes, and then slice into 16 pieces.