As has been established numerous times on this blog, I love leafy greens. One thing I don’t love, however? Matzo. Smothered in chocolate and caramel, the stuff is just barely acceptable. But let’s face it, even actual cardboard—rather than just its bread-of-affliction twin—would probably be okay if you decked it out in chocolate and caramel.

So it was with great glee—hills jumping like lambs and skipping like rams, or something like that—that I discovered that matzo acquits itself pretty well as a stand-in for phyllo dough in a spinach pie, essentially serving as a vehicle for my beloved leafy greens and a whole boatload of cheese.

Let my spinach go!

This is actually something I might voluntarily eat at times other than Passover! It’s not quite the parting of the Red Sea, but it’s pretty close to a miracle.

Spinach and matzo pie
Adapted from Gourmet

1 small onion (or two shallots), finely chopped
2 cloves garlic
olive oil
16 oz frozen chopped spinach, thawed and drained well (The Kitchn suggests using a potato ricer to drain the spinach, which intrigues me)
2 tablespoons chopped dill
8 oz ricotta cheese
1 cup milk
1 egg
pinch grated nutmeg
6 oz feta cheese, divided
3 matzos

Preheat oven to 400°F.

Mix ricotta with milk, egg, nutmeg, and salt and pepper, and blend until smooth.

Stack matzos in a deep dish and pour about half of ricotta mixture over them. Let stand 15 minutes to soften, turning pieces of matzo as necessary so they all get soft.

While matzos are softening, heat oil in large skillet over medium heat and cook onions or shallots, stirring occasionally, until golden, about 12 minutes for onions (less for shallots). Add garlic and cook one minute. Add spinach, dill, salt and pepper, and stir to combine. Add remaining half of the ricotta mixture and half the feta.

Place one soaked matzo in a square 9-inch baking dish, breaking pieces as necessary to cover the bottom of the dish. Spread half of spinach mixture over matzo. Cover with one more matzo and remaining spinach mixture. Top with last matzo, and pour the remaining ricotta mixture (that the matzos were soaking in) over the top. Sprinkle with remaining feta.

Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes.

Serves 4.