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.