Spinach and Potato Pie

Spinach and Potato Pie

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"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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1 h 20 m servings 191 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 allowe...

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, s...

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 followed the recipe exactly. It was too bland and very dry. The potatoes seemed out of place.

This was...interesting. As another reviewer mentioned - it didn't really fit in the 9in pan. It was about four inches taller than the edge. We called it our "leaning tower of spinach." I add...

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