Last year for Pesach, I made what I called Naked Spanakopita: spinach filling without the filo. It was good, but I felt it was too crowded in a round pan and needed to be spread thinner in a 9×13 pan. Plus, I just wanted to tweak it a bit.
Then a neighbor kindly lent me a copy of The When You Live in Hawaii You Get Very Creative During Passover Cookbook, published by Sof Ma’arav Congregation, Honolulu, Hawaii (1989). There was a recipe with the irresistible title “Feta Compli.” I decided to borrow the name, plus the idea of topping the spinach layer with a cheese-ey, creamy layer. I also made the filling richer and more moist with Dill Havarti cheese and some farmer’s cheese.
Defrost and squeeze bone dry:
2 lb. bag of Bodek frozen spinach (20 oz okay too)
Saute until translucent and starting to brown:
2 onions, chopped
2 Tbl. salted butter
4 Tbl. Olive oil
Combine the spinach and sauteed onions with the following:
2 sliced scallions
1-2 oz dill havarti cheese, chopped
salt, pepper, to taste
1 cup farmer’s cheese
Stir in gently:
4 ounces feta, cubed
Spread mixture in 9×13 pan.
Top spinach mixture with:
2-4 ounces feta, crumbled
Combine in another bowl:
¼-1/2 cup sour cream
Pour sour cream mixture over top of spinach.
Sprinkle over top of sour cream mixture:
1/3 cup shredded Parmesan cheese
Bake at 350 degrees for 30-40 minutes, or until firm and starting to brown.