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Dairy
Easy
2 Hours
Diets 
This recipe is loosely based on my mother-in-law’s famous spinach quiche recipe, but with a Mediterranean twist. With a potato crust, protein-rich cottage cheese, and colorful veggies, it’s the perfect Chol Hamoed supper — a welcome change from all that poultry and meat we consume during the Yom Tov meals.
3 medium-size Idaho potatoes, sliced very thinly
2 tablespoons Gefen Olive Oil
4 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon coarse black pepper
1/2 teaspoon dried parsley
1/4 cup Gefen Olive Oil
2 large red onions, cut in thin half- moons
2 cloves garlic, minced
1 cup cherry tomatoes, quartered
1/2 cup olives, halved (optional, but highly recommended)
3 cups shredded fresh spinach or 6 ounces frozen spinach
6 ounces (170 grams) Muenster cheese, divided
2 cups cottage cheese
1/4 cup crumbled feta cheese such as Taamti
2 eggs
1 and 1/2 teaspoons salt, plus more for sprinkling
1/2 teaspoon coarse black pepper
1/2 teaspoon granulated garlic
1 teaspoon oregano, plus more for sprinkling
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Toss potatoes in oil, garlic, and spices. Spray the bottom of a round pan with cooking spray.
Layer the potatoes over the bottom and then along the sides of the pan, creating a shell. Allow them to overlap slightly so that there are no empty spaces. Bake for 25 minutes.
Heat the oil in a pan with the onions and garlic and sprinkle with salt. Sauté for seven to eight minutes, until the onions are soft and translucent.
Add the tomatoes and olives, if using, and sauté for another five minutes, or until the tomatoes have a bruised, charred look. Add the spinach and cook for another 30– 60 seconds, just until wilted. Mix in half of the Muenster cheese.
Transfer the mixture to a bowl and add the cottage cheese, feta cheese, eggs, and spices. Mix until combined. When the potato crust is ready, allow to cool slightly before pouring in the filling mixture. Top with the remaining Muenster cheese, plus a heavy sprinkle of oregano and some salt.
Lower the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
Return the pie to the oven for 50 minutes.
Styling and Photography by Chay Berger
Food Prep By Leah Hamaoui
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