Ingredients for Feta Compli
- 1 ½ cups matzo meal
- 2 tablespoons granulated sugar
- Margarine
- Egg
- Blanched Almond
- Fresh Spinach
- Onions
- Vegetable Oil
- 1 cup shredded Swiss cheese
- Half Cream
- Eggs
- Cream Cheese
- Salt
- Black Pepper
- Nutmeg
- ½ cup crumbled feta cheese, for topping
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How to Make Feta Compli
- Preheat oven to 400°F (200°C).
- Combine matzo meal and sugar in a medium bowl.
- Cut in chilled margarine or butter using a pastry blender until the mixture resembles coarse crumbs.
- Add the lightly beaten egg and stir well to combine.
- Stir in the slivered almonds.
- Firmly press the mixture into the bottom and up the sides of a 10-inch deep-dish pie plate.
- Prick the bottom and sides of the crust with a fork.
- Bake for 7 minutes. Remove from oven and let cool completely.
- While the crust bakes, cook spinach in a small amount of boiling water for 3-4 minutes until wilted. Drain well and press between paper towels to remove excess moisture.
- Sauté chopped onion in olive oil in a medium skillet until softened (about 5 minutes).
- Combine the sautéed onion, spinach, and shredded Swiss cheese in a bowl. Set aside.
- In a blender, combine half-and-half, eggs, salt, pepper, ¼ cup crumbled feta, and oregano. Blend until smooth.
- Preheat oven to 350°F (175°C).
- Spread the spinach and Swiss cheese mixture evenly over the cooled crust.
- Sprinkle the remaining ½ cup crumbled feta cheese over the spinach mixture.
- Pour the half-and-half mixture evenly over the cheese.
- Bake for 50-55 minutes, or until the filling is set and the crust is golden brown.
- Let stand for 5 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
32g
Fat
122g
Carbs
14g
