• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

On a weeknight, when you don't have the time to work with paper-thin sheets of phyllo, try matzo. Although different from phyllo, it makes an easy framework for a spanakopita-like pie. This pie's dill- and nutmeg-seasoned spinach is made tangy with cottage cheese (which is smooth once blended) and gets a salty hit from feta.

• 1 medium onion, finely chopped
• 3 tablespoons olive oil
• 2 (10-ounce) packages frozen chopped spinach, thawed
• 1/3 cup plus 2 tablespoons chopped dill, divided
• 1 (16-ounce) container cottage cheese
• 2 cups whole milk
• 3 large eggs
• 1/4 teaspoon grated nutmeg
• 6 ounces feta, crumbled (1 1/2 cups), divided
• 6 matzos (about 6 inches square)

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