From the Kitchen Window column
In most spanakopita recipes, the goal is to drain off excess liquid before it makes crisp phyllo dough soggy. In minas, the matzo does a fine job of absorbing excess liquid, and you can use fresh spinach without worry. This recipe is unabashedly cheesy, tangy with feta and snappy with fresh dill.
Makes filling for an 8- or 9-inch mina
2 cups cottage cheese
1/2 pound feta cheese, crumbled
1 small bunch fresh dill, finely chopped (a scant 1/4 cup)
1/4 red or yellow onion, or 2 scallions, finely chopped
Salt and pepper, to taste
2 large eggs, lightly beaten
1 small bunch spinach, washed, dried, and roughly chopped
Mix together the cottage and feta cheeses, dill and onion. Season to taste with salt and pepper — it should be somewhat strongly seasoned, since it'll be mixed with the spinach, but be careful as the feta will add a lot of salt. Mix in the eggs. Add the spinach, by handfuls, stirring until the mixture is well combined. Proceed with the Basic Mina Template recipe.