Spinach, Feta & Artichoke Matzo Mina

Spinach, Feta & Artichoke Matzo Mina - Greek-Style Sephardic Matzo Casserole Recipe. Vegetarian Passover Seder Entree #PassoverPotluck

Spinach, Feta and Artichoke Matzo Mina – Greek-Style Sephardic Matzo Casserole Recipe. Flavorful Vegetarian Passover Seder Entree. Kosher for Passover

A matzo mina is a Sephardic Jewish layered pie, somewhat like a lasagna, in which matzos are substituted for noodles. Matzo is used symbolically for the holiday, and also due to the Passover restriction on chametz (leavened grains and other ingredients that are not considered kosher for Pesach). This matzo mina is vegetarian. It was inspired by my friend Deena Prichep, who writes for NPR. Deena and I met at a conference in Portland a few years ago. She wrote this wonderful article on minas back in 2011, and I just happened to come across it recently. I’ve made many variations on the matzo mina over the years, but one of Deena’s recipes intrigued me. The spinach, feta and dill filling reminded me of spanakopita, which contains some of my favorite Mediterranean flavors.

There are several versions on the spinach-cheese matzo mina out there, but this one is undeniably Greek. Using Deena’s recipe as a base, I added sautéed artichokes and lemon zest to the filling. I also threw in some crushed red pepper flakes (you know I love my spice). In the past I’ve had trouble making matzo minas look pretty. The top layer of matzos often shrinks in the oven, making the resulting pie look somewhat unattractive. I’ve solved this by cutting the softened matzo into smaller pieces and laying it like shingles on top of the pie. The resulting matzo mina is very pretty and off-the-charts delicious. I think you’ll agree, this would make a smashing vegetarian entree or dairy side at the Passover Seder meal. It would also make a terrific meal for Meatless Monday during the week of Passover (or anytime of the year, really– it’s that good). Thank you for the inspiration, Deena!

You can read more from Deena Prichep on her website and on her blog, Mostly Foodstuffs.

For more Passover recipe ideas, check out the Pinterest boards below:

Passover – Ashkenazi

Passover – Sephardic

Passover – Gluten Free

Passover – Vegetarian

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Spinach, Feta & Artichoke Matzo Mina - Greek-Style Sephardic Matzo Casserole Recipe. Vegetarian Passover Seder Entree #PassoverPotluck

Spinach, Feta and Artichoke Matzo Mina


  • 6 sheets matzo
  • 2 cups frozen or canned artichoke hearts (plain, unmarinated)
  • 2 cups lowfat cottage cheese
  • 1/2 lb crumbled feta cheese (goat or sheep milk feta is best)
  • 5 oz fresh spinach, roughly chopped
  • 3 eggs, divided
  • 2 scallions, chopped
  • 1/4 cup fresh dill, chopped
  • 1 tbsp olive oil
  • 1 tsp lemon zest
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp salt

You will also need

  • Large skillet, mixing bowls, pastry brush, 8 or 9 inch square baking dish
Total Time: 1 Hour 15 Minutes
Servings: 6 entree servings, or 8-9 side servings
Kosher Key: Dairy, Kosher for Passover
  • Preheat oven to 350 degrees F and grease a 9x9 square baking dish.
  • If the artichoke hearts are whole, halve them. Heat the olive oil in a large skillet over medium/high heat. Sauté the artichokes hearts until browned, then remove from heat and set aside.
  • In a large mixing bowl, combine cottage cheese, feta cheese, spinach, scallions, dill, lemon zest, crushed red pepper and salt. Beat two of the eggs and add those in as well. Mix until well combined.
  • Soften your matzo by placing each sheet in a dish of water until it just begins to soften, but does not become mushy.
  • Place the softened matzo on a dish towel for 5 minutes, then check to make sure that it is slightly bendable. If not, you may need to soak it a little longer.
  • Place a sheet of matzo into the bottom of your prepared baking dish. Fill in any gaps around the edges with smaller pieces of matzo. You can break the smaller pieces of matzo, or use a knife to slice them more evenly.
  • Top the matzo with half of the cheese filling and half of the sautéed artichoke hearts.
  • Repeat with another layer of matzo, the remaining cheese filling and the remaining artichoke hearts. For the top layer, to make a prettier presentation I cut the matzo into smaller squares and overlap them slightly in a shingle pattern. You can always go the simpler route by using a single sheet of matzo and filling in the gaps with smaller pieces, but keep in mind that it does shrink up a bit while baking and you may be left with a few small gaps that aren't covered by matzo after baking.
  • Brush the top of the matzo with remaining beaten egg. Be sure that it doesn't pool heavily in any areas.
  • Bake for 45 minutes or until the top layer is golden brown. Serve warm.
  • Spinach, Feta & Artichoke Matzo Mina - Greek-Style Sephardic Matzo Casserole Recipe. Vegetarian Passover Seder Entree #PassoverPotluck

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Comments (72)Post a Comment

    1. Myrna depends. What is it about the feta that makes you want to replace it? Do you dislike the taste of feta? Too salty? If you let me know I’ll be able to give you a better recommendation.

    2. My mother in law and husband don’t like feta. I love it, but I’m making a dish for Passover. I think this looks great. Trying to picture it with another cheese for them. Thank you!

    3. Myrna got it. You could try 1 cup ricotta cheese and add some more salt, pepper and lemon zest to the filling. The feta adds saltiness so you’ll need to season more liberally to make up for not using it. Ricotta will make it more lasagna-ish flavored and less Greek-style, but still really tasty. Enjoy!

  1. This recipe sounds wonderful. I am vegetarian but I often find vegetarian recipes are high in calories and I am trying to lose weight. What would
    you estimate the calories count is on the spinach, feta, artichoke Matzo Mina recipe?

    1. Heidi, I do not calculate calories for my recipes but you can easily plug this into a calorie calculator online. To save some calories use lowfat cottage cheese, light feta cheese, and egg whites instead of eggs (use the whole egg for brushing to get that golden color, but 3 egg whites can be subbed for the two eggs in the filling).

    1. No, the spinach is roughly chopped, not sauteed. Frozen spinach will work fine, but you’ll need to thaw it first and squeeze out the excess water before stirring it into the cheese first.

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