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Spinach and Potato Pie

Spinach and Potato Pie

  • Prep

    45 m
  • Cook

    35 m
  • Ready In

    1 h 20 m
SFOLLMER

SFOLLMER

This filling dish uses spinach, potato, and ricotta cheese, layered with matzo, to create a delicious vegetarian casserole for Passover, or any time of year! Perfect as the main meatless dish at a Seder.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

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  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes in the preheated oven, and bake for 45 minutes, or until tender. Turn once or twice. Cool, peel and cut into 1/4 inch slices.
  2. Reduce the oven temperature to 350 degrees F (175 degrees C).
  3. In a medium bowl, stir together the spinach, green onion, ricotta cheese, lemon juice, salt and pepper. Wet the matzo sheets under warm running water briefly on each side, just until pliable. Place one in the bottom of a 9 inch square baking dish. Spread 1/4 of the ricotta mixture over it, followed by a layer of potato slices. Sprinkle 1/4 of the mozzarella cheese over the potatoes. Repeat the layers, and finish with mozzarella cheese on top.
  4. Bake for 35 minutes in the preheated oven, until the cheese on top is bubbly and golden brown. Keep warm until you are ready to serve. Cut into squares.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Anon1701
18

Anon1701

4/25/2005

4 layers were way too many for my pan, and I had to add extra layers on the size since the matzoh pieces were too small. I would cut the potatoes thinner than 1/4 of an inch. If Garlic is allowed in passover food (i am not sure), I would definitely coat the potatoes in it.

mom23boysn1girl
5

mom23boysn1girl

4/8/2007

Well, I had to improvise a little bit because I didn't have all of the ingredients in the house. I substituted cottage cheese for the ricotta, and I didn't have quite enough mozzarella cheese, so I used half mozzarella and half cheddar. I also left out the green onions. The flavor was pretty good, but it needed a little something. We served it with sour cream on top. It was a nice change of pace for Passover...we are always looking for a new way to cook on Passover! Thanks for the recipe!

Mary
2

Mary

1/13/2009

I loved this recipe! I did make a few changes--I hadn't bought enough spinach, so I used shredded carrots for half the spinach, and substituted a medium grated yellow onion for the green onions. I also put in about three tablespoons of minced garlic. But I didn't do anything to alter the texture, and it was totally fine. My son did say that next time, I should add something "to make it a little more juicy", so I might add a can of cream of mushroom soup, but it's really good just the way it is. This one's going in my "dinner regulars" file.

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