With layers of matzo (a thin, crisp unleavened bread), veggies, and cheese, this meatless mina falls somewhere between a lasagna and an eggy strata.

Leah Koenig
Source: Better Homes and Gardens


Recipe Summary

20 mins
1 hr 30 mins
Max Servings:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Butter bottom and sides of a 3-qt. rectangular baking dish; set aside. In a large skillet melt 3 tablespoons butter over medium. Add leeks, shallots, and a pinch of salt. Cook about 10 minutes or until softened, stirring occasionally. Add spinach, garlic, and oregano. Cook 2 to 3 minutes or until spinach is wilted. Remove from heat; let cool slightly.

  • In a medium bowl whisk together three eggs, the cottage cheese, feta, milk, lemon zest, 1/2 tsp salt, and a generous amount of black pepper.

  • Fill a shallow baking dish with warm water. Dip 3 sheets of matzo in water; let matzo soften 2 to 3 minutes. Shake off excess water. Arrange matzo sheets in bottom of prepared baking dish, breaking matzo to fit if necessary. Cover with half the cheese mixture then half the leek mixture. Repeat with three more softened matzo sheets and remaining cheese and leek mixtures.

  • Soften remaining three sheets of matzo; arrange on top. In a small bowl whisk remaining egg; brush over top.

  • Bake about 45 minutes or until golden brown and bubbling. Let stand 10 minutes. Sprinkle with parsley. Serve warm. Refrigerate leftovers, covered, up to 4 days. Makes 8 servings.

Nutrition Facts

404 calories; total fat 17g; saturated fat 9g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 142mg; sodium 689mg; potassium 323mg; carbohydrates 41g; fiber 3g; sugar 7g; protein 22g; trans fatty acid 0g; vitamin a 3024IU; vitamin c 11mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 2mg; vitamin b6 0mg; folate 100mcg; vitamin b12 1mcg; calcium 265mg; iron 3mg.