Spinach and Mushroom Mina
If you’ve never heard of it, a mina is a layered pie made out of matzo that’s very popular in Sephardic Jewish communities from North Africa to the Eastern Mediterranean. Think of it like a Passover lasagna.
Serves: 4Prep: 40 minutesCook: 1 hour 5 minutesTotal: 1 hour 45 minutesDifficulty: Easy
- 4 tablespoons butter, plus more for greasing baking dish
- 8 ounces white button mushrooms, sliced, divided
- 5 ounces baby spinach, roughly chopped
- 2 cups cottage cheese
- 6 ounces Swiss chess, shredded or grated
- 1 bunch scallions, white and light green parts only, sliced
- 1 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄4 teaspoon ground nutmeg
- 3 eggs, divided
- 6 matzo crackers
- In large saucepan over medium heat, melt 2 tablespoons butter. Add 4 ounces mushrooms; sauté, stirring often, until golden brown, 5¬–6 minutes. Using slotted spoon, transfer mushrooms to paper towel-lined plate.
- Add spinach to saucepan. Cook, stirring, until wilted, about 1 minute. (Steps 1 and 2 may be done up to a day in advance. Refrigerate until needed.)
- In large bowl, combine mushrooms, spinach, cottage cheese, grated cheese, scallions, salt, pepper and nutmeg. In separate bowl, beat together 2 eggs; add to mixture, stirring to combine.
- Preheat oven to 350°F. Grease 8”x8”baking dish.
- Moisten matzo crackers by holding them under cool, running water or by dunking them briefly in shallow dish of water. You want boards to soften but remain intact. Wrap moistened crackers in clean dish towel; let sit 5 minutes.
- Place one cracker, which should now be pliable, on bottom of prepared baking dish. Break another cracker into pieces to fill any uncovered gaps in dish.
- Top matzo with ⅓ vegetable filling. Cover filling with another cracker; again, fill in uncovered gaps with cracker pieces. Repeat these layers two more times.
- For top layer, break matzo into smaller squares and overlap them like shingles. Beat remaining egg with 1 teaspoon water; brush top layer of matzo with egg wash.
- Bake 45–50 minutes until top is golden brown and filling is cooked through. Let sit 5–10 minutes before cutting to allow matzo to absorb excess liquid. Serve warm. Refrigerate any leftovers.