Recipes and Cooking Mina (Matzo Pie with Spinach and Leeks) Be the first to rate & review! With layers of matzo (a thin, crisp unleavened bread), veggies, and cheese, this meatless mina falls somewhere between a lasagna and an eggy strata. By Leah Koenig Leah Koenig Facebook Instagram Twitter Website Leah Koenig is a recipe developer and cookbook author specializing in Jewish cuisine. She is also known for the cooking demonstrations and workshops that she does around the world. As a writer and recipe developer, her work can be found in Better Homes & Gardens, Food & Wine, Epicurious, Food52, and various other publications.Leah has devoted her career to developing recipes around Rome's historic Jewish Cuisine. She graduated from Middlebury College in Vermont, where she double majored in Environmental Studies and Religion. She focused her career around recipe development as a cookbook author and food writer.Since her start, she has been able to contribute her knowledge in Jewish Cuisine through leading cooking demonstrations, workshops, and cookbooks, such as The Jewish Cooking and Modern Jewish Cooking. Leah is also a recipe contributor to Better Homes & Gardens and many other publications. Learn about BHG's Editorial Process Published on March 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 20 mins Total Time: 1 hrs 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 3 tablespoon unsalted butter, plus more for dish 3 large leeks, white and light green parts thinly sliced (4 1/2 cups) 2 medium shallots, finely chopped Kosher salt and freshly ground black pepper 1 5-6 ounce package baby spinach 4 cloves garlic, finely chopped 1 tablespoon finely chopped fresh oregano 4 eggs 4 cup cottage cheese 1 cup crumbled feta cheese ¼ cup milk ½ teaspoon lemon zest 9 sheets matzo Fresh Italian parsley Directions 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. Rate it Print Nutrition Facts (per serving) 404 Calories 17g Fat 41g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 404 % Daily Value * Total Fat 17g 22% Saturated Fat 9g 45% Cholesterol 142mg 47% Sodium 689mg 30% Total Carbohydrate 41g 15% Total Sugars 7g Protein 22g Vitamin C 11.4mg 57% Calcium 265mg 20% Iron 3.5mg 19% Potassium 323mg 7% Folate, total 100mcg Vitamin B-12 1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.