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

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

20 mins
1 hr 30 mins


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; fat 17g; cholesterol 142mg; saturated fat 9g; carbohydrates 41g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 7g; protein 22g; vitamin a 3024.4IU; vitamin c 11.4mg; thiamin 0.2mg; riboflavin 0.6mg; niacin equivalents 1.8mg; vitamin b6 0.4mg; folate 100mcg; vitamin b12 1mcg; sodium 689mg; potassium 323mg; calcium 265mg; iron 3.5mg.