Yield: 12 servings

• 2 Boxes frozen chopped spinach, defrosted
• 2 Cups leeks, chopped (white part only)
• 1 Tbsp vegetable oil
• 2 eggs
• 1 Tbsp fresh parsley, chopped
• 1 Tbsp fresh dill, chopped
• 4 Cups matzah farfel
• 6 egg whites
• 1 Pinch nutmeg
• Vegetable oil spray for pan
• 1 Tbsp matzah meal
• Salt & pepper to taste

Preheat oven to 350. Drain spinach in colander, squeeze out extra water, & set aside spinach in large bowls. In skillet, saute leeks/onions in oil until soft. Remove from heat & add to spinach. In food processor, chop herbs, add 2 whole eggs, salt, pepper, & nutmeg, & process for 2 minutes. Scrape down sides, pulse chop until greens are specks. Pour into spinach mixture. Mix in matzah farfel. Beat egg whites & fold into mixture. Spray pan with oil & dust with matzah meal. Pour mixture into pan & bake at 350 for 45 minutes. Cut into wedges & serve.