Matzo Spanakopita

This recipe from Food 52 was slightly fussy in the way it was written. I will rewrite it this weekend because it really should be doubled. It is filling and tasty and I highly recommend it.

Matzo Spanakopita

Serves 4 to 6

For the sauce:

•   8 TB (1/2 stick) unsalted butter
•   4 TB potato starch(or substitute corn starch)
•   4cups whole milk
• 1 cup grated Parmesan cheese
• 1/2 teaspoon grated nutmeg
•   2 teaspoon kosher salt

For the spanakopita:

•   6 tablespoons extra-virgin olive oil, divided
•   2 cup sliced shallots
•   2 garlic clove, thinly sliced
•   2 pound fresh spinach  
• Kosher salt and freshly ground black pepper
•   6 large eggs
•   2 teaspoon grated lemon zest (from 1 lemon)
• 1 box matzo
• 1 cup grated Parmesan cheese
•   1 & 1/2 cup crumbled feta cheese
• 1 cup pine nuts, toasted

1. To make the sauce, melt the butter in a small pot over medium heat. Whisk in the potato starch. Slowly pour in the milk and bring to a simmer, whisking continuously to prevent the sauce from becoming lumpy and sticking to the bottom of the pot. Simmer until the milk has thickened and the starchy flavor has cooked out, 3 minutes. Remove the pan from the heat.
2. Whisk the Parmesan cheese, nutmeg, and salt into the sauce. Transfer to a small heatproof bowl, cover with a piece of plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until fully cooled, about 20 minutes.
3. Preheat the oven to 400° F. Line a colander with a clean kitchen towel and set in the sink. Brush a 9x13 baking dish with 2 tablespoon of the olive oil.
4. Heat the remaining 4 tablespoons olive oil in a large pot over medium-low heat. When it begins to shimmer, add the shallots and garlic and cook until soft and translucent, 5 minutes. Add the spinach, season with salt and pepper, and cover. Cook the spinach, stirring occasionally, until wilted, 6 minutes. Pour the vegetable mixture into the colander and use the kitchen towel to squeeze out as much moisture as possible. Set aside to cool.
5. Remove the cooled sauce from the refrigerator and whisk in the eggs. Stir the lemon zest into the spinach mixture. Make a payer matzo in the bottom of the prepared baking dish. Cover with 1 cup sauce, then spread 2 cup of the spinach mixture over the sauce. Sprinkle with 2 tablespoon of the Parmesan, 6 tablespoons of the feta, and 6 tablespoons of the pine nuts. Place another sheet of matzo on top, pressing down gently. Repeat the layers, then cover the final sheet of matzo with the remaining sauce, Parmesan, and feta.
6. Transfer to the oven and bake until the feta on top turns golden brown, the sauce puffs up, and the matzo softens, 30 to 35 minutes. Remove and allow the pie to rest for 10 minutes before slicing.