Many Mina or entrée pie recipes can be found in the Sephardic repertoire. This one is traditional for Passover. The use of pine nuts defines this dish’s Spanish/Moorish roots.
I have increased the variety and amount of vegetables to make this a hearty casserole that will serve at least 8 to 10 people. Enjoy!
- 2 Tablespoons butter
- 1 medium onion, finely diced
- 1 10-ounce package frozen chopped spinach, defrosted
- 1/2-pound feta cheese, crumbled
- 7 1/2 ounces Friendship farmer cheese (pot cheese)
- 2 eggs lightly beaten
- Salt and freshly ground pepper to taste
- ¼-½ teaspoon nutmeg, to taste
- 1 Tablespoon minced fresh dill
- 2 Tablespoons unsalted butter
- 1 large clove garlic, finely minced
- 8 ounces sliced mushrooms
- 8 ounces defrosted artichoke hearts
- Salt and freshly ground black pepper to taste
- 2 Tablespoons roasted pine nuts
- 8 regular matzo squares
- 2 cups warm vegetable or mushroom broth
- 1 egg
- 2 Tablespoons grated Parmesan cheese
- Additional butter for greasing pan
- Pre heat oven to 350F.
- Lightly grease a 13×9 pan with the additional butter. Set aside.
- Melt 2 Tablespoons of butter in a 2-quart pan. Sauté the onion until golden.
- Squeeze out all of the excess moisture from the defrosted spinach and then add to the onions and cook over low heat until most of the moisture has evaporated. Stir occasionally. Add the feta, farmer cheese, eggs, seasonings and dill and combine. Set aside.
- Melt the remaining 2 Tablespoons butter in a small sauté pan and add the garlic. Cook for 20 seconds over medium high heat and then add the mushrooms. Sauté the mushrooms until they have given up most of their moisture.
- If the artichoke pieces are large, cut them in half. Add to the mushroom mixture and stir to heat through. Add the toasted pine nuts and season with salt and pepper. Set aside.
- Heat the 2 cups of broth in the microwave for 1-½ minutes. Pour into an 8 inch square casserole or a deep dish that will hold the liquid and soak 2 sheets of matzo at a time until soft and pliable. Do this with the next 2 matzos and as they become soft fit them into the bottom and sides of the buttered dish.
- Spread the spinach mixture over the matzos and then top with the mushroom mixture.
- Soak the remaining 4 sheets of matzo in the broth and then cover the filling. Trim or tuck the sides in to look neat.
- Add the remaining egg to the remaining broth in the dish (note: if no broth is left combine ½ cup broth with the egg) and pour it evenly over the entire casserole.
- Sprinkle the Parmesan cheese over the top and bake for 35-45 minutes until golden brown and bubbling. Serve hot or at room temperature.