Our class found this recipe quite delicious, and many noted that it tasted a lot like spanikopita, or Greek spinach pie. It's a great and relatively easy option to try out at your seder this year.
Mina de Maza
from Entree to Judaism by Tina Wasserman
4 tbsp butter, plus additional for greasing pan
1 medium onion, finely diced
10 oz frozen spinach, defrosted (or 16 oz raw spinach, cooked down)
1/2 lb feta cheese, crumbled
7.5 oz farmer cheese or cottage cheese
2 eggs, lightly beaten
1/4 tsp nutmeg
1 tbsp minced fresh dill
1 large clove garlic, minced
8 oz sliced mushrooms
8 oz artichoke hearts, chopped (canned is fine)
8 regular matzoh squares
2 cups warm vegetable broth
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1) Preheat oven to 350 degrees. Lightly grease a 13x9" pan with butter. Set aside.
2) Melt 2 tbsp butter in a medium pan. Saute onion until golden. Squeeze excess moisture from spinach and add to onions. Cook over low heat until most of the moisture has evaporated. Remove from heat and add feta, farmer/cottage cheese, 2 beaten eggs, nutmeg, salt, pepper and dill. Combine and set aside.
3) Melt remaining 2 tbsp butter in a small saucepan and add the garlic. Cook until softened (about 1 minute) and add the mushrooms. Saute until they have given up most of their liquids. Add chopped artichoke hearts and stir to heat through. Season with salt and pepper and set aside.
4) Heat 2 cups of broth in the microwave for 1-2 minutes. Pour into a square casserole pan or deep dish and soak 2 sheets of matzoh until soft and pliable. Do this with another 2 matzohs and as they become soft, fit them into the bottom and sides of the buttered dish.
5) Spread the spinach mixture over the matzohs and then top with the mushroom mixture.
6) Soak the remaining sheets of matzoh in the broth and cover the filling with them. Trim or tuck the sides to look neat.
7) Add the remaining egg to the leftover broth and pour evenly over the entire casserole. Sprinkle Parmesan cheese over the top and bake for 35-45 minutes until golden brown and bubbling. Enjoy!