This take on a traditional Greek spanikopita (adapted from a recipe by Koula Kofinas) uses matzah meal instead of phyllo dough and doesn’t contain feta cheese, making it pareve. Try it at your next Passover dinner, or any time making a traditional spanikopita feels like too much trouble. This recipe comes to us from Jennifer Abadi of Too Good to Passover.
For the filling:
- 1 tablespoon vegetable or canola oil
- 1 1/2 cups coarsely chopped yellow onions (about 2 medium)
- Three 10-ounce packages frozen chopped spinach leaves, defrosted and well drained
- 1/2 to 3/4 cup finely chopped fresh dill leaves
- 1 cup finely chopped flat leaf parsley leaves
- 1 to 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 3 large eggs, lightly beaten
- 2 tablespoons matzah meal
For the dough:
- 1 cup vegetable or canola oil
- 1 cup plus 2 tablespoons cold water
- 1 1/2 to 2 teaspoons kosher salt
- 3 cups matzah meal
Prepare the Filling:
Heat the oil in a large skillet over high heat for 1 minute. Add the chopped onions and mix well. Cook until soft and transparent, about 10 minutes.
Add the defrosted spinach leaves and mix well to coat with the oil and onions. Cover with a lid and cook, over medium heat, until the spinach becomes very soft and the water has cooked off or been absorbed, about 30 minutes.
Throw in the chopped dill, parsley, salt, and pepper and mix well, and remove from heat. Pour spinach mixture into a large mixing bowl and cool until slightly warm or to room temperature.
Mix in the beaten eggs and matzah meal. Set aside to prepare the dough.
Prepare the dough:
Preheat oven to 375 degrees F.
In separate large mixing bowl, pour in the oil, water, and salt and mix briefly. Slowly pour in the matzah meal and mix until a soft dough is formed. Using your hands, scoop up the dough and pat into a smooth ball. Divide dough into two even balls.
Assemble the pies:
Grease a 9-inch square baking pan with oil. Using your fingers and the palms of your hands, flatten one ball of dough evenly along the bottom of the pan, making sure to reach all of the corners (do not press dough up along the sides).
Pour the spinach filling over the bottom layer of dough and spread out evenly with a butter knife or rubber spatula.
To cover the filling with the remaining dough, sprinkle the dough evenly over the top like you would a fruit crumble, then dip your palms briefly in cold water and gently press down to make the top more compact.
Pierce the surface of the dough 5 or 6 times in several places with a fork or small knife to create air holes. Bake on middle rack for 45 minutes to 1 hour, or until golden brown on top and along the sides. Cool to room temperature before cutting into 6 rectangles or 9 squares for serving. (You can also try to flip the pie completely out of the pan by placing a large square platter over the top of the pan and carefully and quickly flipping it over so that the bottom crust becomes the top.)
This Recipe's Ingredients:Spinach
Greek Passover Spanikopita
Servings per Recipe: 8Amount per Serving
Calories from Fat: 283
Total Fat: 31g
Saturated Fat: 6g
Dietary Fiber: 5g
Vitamin A: 217%
Vitamin C: 75%
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.