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! I’ve tried so many different versions of spinach matzo pie through the years, but this one tops them all.
In recent years we’ve hosted several meatless Seders due to our personal dietary preferences. The matzo mina is a wonderful and satisfying entree– a spinach matzo pie of sorts. Or perhaps you might think of it as Passover spanakopita. However you wish to describe it, this spinach matzo mina is a delightful way to celebrate the Passover season.
What is a Matzo Mina?
A matzo mina is a Sephardic Jewish layered pie, in which matzos are substituted for noodles. The concept is somewhat similar to a matzo lasagna or a matzo casserole. Minas are made with meat or meatless, but they never combine both meat and dairy. This is to uphold the kosher tradition of separating dairy and meat.
The matzo mina presented here 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.
Why is Matzo Used for Passover?
Matzo is used symbolically for the Passover holiday due to a restriction on chametz (leavened grains and other ingredients that are not considered kosher for Pesach). Therefore, creative dishes featuring matzo have evolved and thrived throughout the generations.
There are several versions on the spinach-cheese matzo mina out there, but this one is undeniably Greek inspired. 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).
How Do You Make a Spinach Matzo Pie Pretty?
In the past I’ve had trouble making my matzo minas look pretty. The top layer of matzo 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!
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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.
Nutrition
I’ve made this for the last four Passovers and it’s always come out wonderfully. It’s also fantastic cold for lunch the next day with a light salad 🙂
I made the recipe with marinated artichokes and did not sauté them and it came out great. I also used red onion as I did not have scallions. It turned out delicious.
Glad you enjoyed it Gary!
Can this be prepared ahead of time?
Made this for the first time. Made a smaller amount (4 servings) but threw in all the fresh dill. My dinner companion said I should probably make it more (high praise from her).
Glad to hear it Judy!
I made this for Passover this year, and it was so good! I also sauteed the spinach with the artichokes along with 2 cloves of garlic. I wouldn’t send the leftovers home with anyone because I wanted to eat them myself!
I am so glad you liked it! This is one of our family favorites, too. 🙂
I am planning on making this for Passover this year.
Please let me know if this can be made in advance.
And if so, should it be baked immediately and then heated before eating or can it be refrigerated uncooked for a few days.
What temperature and how long to reheat?
I have so many dishes to prepare for Passover that I try to find recipes that can be made ahead of time.
Thank you.
Made it for the passover seder this year and it was great! I just sauteed the spinach because I figured it would be easier to mix the mixture and layer it in the dish that way. Worked perfectly!
Really excellent. We loved it. I sauteed a small chopped leek with the artichokes and skipped the scallion. All else as written. Great explanation of how to prepare matzo. thank you!
The best Mina I’ve made!! Really appreciated your explanations particularly how wet matzah should be and how to make it that way. I’ve always had a difficult time w/that but this was very clear and I had no problem as a result. I’d never been to your site before this but decided to make to use the recipe because it sounded so good. This will be in my Passover rotation from now on!! Thank you!
This is my third year taking this dish. It is always a hit. Great flavor.
This year I made it early. Cooked it for 40 minutes. Then I let it cool and kept it in the frig until tonight.
I just let it warm and I think it turned out the best ever.
Again, thank you for these great recipes.
Based on previous responses, it looks like if I make this dish a day ahead, I still need to bake it as soon as I put it together and then reheat it the next day. Correct? Thank you!
I would like to know the same thing.
Can it be made a few days in advance?
Should it be refrigerated without baking it and then reheated the day of?
Or is it best to bake it and then reheat just before eating.
Either way, what temp and how long should the reheating take?
Thank you
All I have are unsalted matzos. Can I sprinkle a little salt over each matzo sheet?
Forgot to mention in my previous comment that I also plan to make your poppy seed Hamentaschen which I made for Christmas and gifted them to my neighbors. Got raves on them …. I had an older recipe from years ago given to me by my dearest friend in the world, very much like yours but your dough part is simply better and to die for.
So happy you and your family are enjoying the recipes Ann! Thank you for writing. 🙂
Love this recipe Tori and plan to use it for my Easter dinner … we in my family have all been vaccinated to I feel it safe to finally have a meal together. It has been so long and I am looking forward with great joy to being with my children and grands, will bring this delightful dish and your Tsimis to my Catholic table along with a roast leg o’ lamb, Italian style Thank you so much for sharing and hope you have happy times this coming year, and a joyful Passover, with all those you hold dear.
Very satisfying! Substituted hearts of palm for artichoke hearts because that’s what I had on hand. They sautéed nicely and added a nice texture to the spinach mixture. Only used 5 matzoh boards. Will definitely keep this on the Passover rotation. Thanks for a great recipe.
Can someone respond as to whether this can be frozen?
I do not recommend freezing this dish due to the matzo topper.
This is delicious. Can this be frozen?
I had made this recipe as it is, it was wonderful!!
Hi there, do you think this will work with kale instead of spinach? Thank you!
Yes, but I would lightly saute the kale before adding to the matzo mina to ensure that it softens before baking.