This Spinach, Feta and Artichoke Matzo Mina is a Greek-style Sephardic matzo spinach pie. It’s one of my favorite vegetarian Passover Seder entrees, because it’s so flavorful. It’s also 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, 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 my Pinterest boards.
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Spinach, Feta and Artichoke Matzo Mina
Ingredients
- 6 sheets matzo more or less
- 2 cups frozen or canned artichoke hearts plain, unmarinated
- 2 cups lowfat cottage cheese
- 8 ounces crumbled feta cheese (goat or sheep milk feta is best) – more or less, see note below
- 5 ounces fresh spinach roughly chopped
- 3 large eggs divded
- 2 scallions chopped
- 1/4 cup fresh dill chopped
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1/2 teaspoon crushed red pepper flakes
- Salt to taste (as needed)
NOTES
Instructions
- Preheat oven to 350 degrees F and grease a 9×9 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, spinach, scallions, dill, lemon zest, and crushed red pepper. Crumble feta cheese in slowly, a handful at a time, tasting as you go– the filling should be creamy and tasty with a hint of salt and tang. Fetas vary in saltiness level, I sometimes use the whole amount listed in the ingredients– other times, I only add half. You don’t want to add too much and risk an over-salty dish. If you add all the feta and it’s not salty enough, add more salt to taste. Once filling has a good flavor balance, beat two of the eggs and stir 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.
Clay Rosenberg says
What time are you serving?
Brandy L Church says
this looks amazing! thanks for posting!
Carmie Insana Frantz says
Looks delish!
Patricia Lin says
Wonderful. I love learning about non-Ashkenazi recipes.
Sandy Senechal Hamil says
What can I substitute the cottage cheese with? Not a lover of it!
Marie Freitas says
So doing
Cindy Zemble Stewart Cindyzs says
sounds so delish!! omgosh
Mark Birnbaum says
Mmmm…Mina from Nina.
Bernard Goldsmith says
Oy Veh
Elizabeth Bare says
I’ve made a similar casserole with matzo, dill, and chicken. It was good!
Karen Moskowitz Abir says
Love Spanikopita! What a terrific idea 🙂
Jane Hoddes says
Mmm sounds so good
Michelle L Fischgrund says
Similar to the Passover Lasagna I made a few years ago….went over well!!
Melissa Salk Morris says
OMG that looks deelish!
Brian Leggero says
Mama Mia does that look great!
Sara Vail Miedema says
Ummm I want to make this.
Lilly Hayden says
looks great! Not just for Passover, but at any time!
Tori Avey says
Lilly it really is delicious, I wouldn’t hesitate to serve it anytime of year. The fact that it works for Passover is a bonus!
Lilly Hayden says
I always wanted to try a matzo lasagna- this one is ideal! Thank you so much for all these great recipes!
Shoshana Alma says
That looks good!
Rufina Ruth Gilkarov says
yum great idea
Myrna Karp says
What could I use instead of feta?
Tori Avey says
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.
Myrna Karp says
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!
Tori Avey says
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!
Myrna Karp says
Thank you very much!
Rona Livnat Kronenberg says
Could you use mozzarella? I don’t like feta or ricotta.
Cynthia Kantor says
how about cottage cheese, just drain it first
Rosie Jordan says
Maybe cream cheese and grated Parmesan?
Karin Pritikin says
Cow chevre will also work