Mina is a Passover pie from the Sephardi cuisine, made with layers of matzo and filling. The most traditional minas are the one filled with meat and pine nuts, known as mina del Pesach, and mina dei spinak with feta cheese and spinach. This version is delicious thanks to a combination of leeks, kashkaval cheese and potatoes, perfect for a Passover weekday meal.
Mina de kezo, Sephardi matzo & cheese pie
Course: PastriesCuisine: Sephardi, Jewish, IsraeliDifficulty: Medium6
servings30
minutes40
minutes1
hour10
minutesSephardi cuisine, made with layers of matzo and filling. The most traditional minas are the one filled with meat and pine nuts, known as mina del Pesach, and mina dei spinak with feta cheese and spinach.
INGREDIENTS
- For the filling
6 leeks
1 medium gold or russet potato
3 large eggs, lightly beaten
1 cup grated Kashkaval (Balkan mild flavored hard cheese), parmesan or pecorino
- For the pie
2 cups hot water
8 plain matza (7-by-7-inch squares)
½ cup olive oil
2 large eggs
1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
DIRECTIONS
- To make the filling, Put salted water in a medium pot over high heat and bring to boil. Discard dark green parts of leeks (you can use it for chicken or vegetable soup) and clean of sand. Cut into 1 inch sections. Peel potato and quarter. When water is boiling, add leeks and potato in, bring back to boil, reduce to low simmer and cook until tender, 12-15 minutes. Pour into a colander and let leeks and potato cool down for about 30 minutes.
- Put potato in a medium mixing bowl and mash with a fork. Use your hands to squeeze all liquid from leeks and add to potato. Add eggs and kashkaval, mix gently and set a side.
- Preheat oven to 350 degrees. Grease a 9-by-9-inch baking dish with cooking oil spray. Put hot water in a tray wide enough to hold the matza. Soak 6 of the matzas in the water for 30 seconds to 1 minute, until they are flexible, yet still firm enough to hold their shape, shaking off any excess water. Line the bottom of the baking dish with a double layer of matza. Use 1 soaked matza to line each side of the baking dish. (They will be folded over the filling later.)
- Spread the leek mixture over the bottom matza. Fold the matza from the sides over filling. Soak the remaining 2 matza in the broth and use them to create a double top layer.
- Combine olive oil, eggs, salt and pepper and ½ cup water in a cup, stirring until well blended. Pour the mixture over the top matza, tilting the baking dish slightly to make sure the egg mixture covers evenly and soaks into the sides and corners. Bake for 40 minutes, until golden brown and somewhat firm.
- Let rest for 5 minutes before serving.
What is the receipe for the one with feta & spinach
Thanks for asking, Sandy! I actually do have a recipe for that. Give me a couple of days and I’ll post it on the website. Thanks!
Hi- how many eggs go in the filling and how many get added in step 5 when you make the mixture to pour over the matzo? Ty
Hi Meryl, it’s 3 eggs in the filling and then 2 eggs to pour on top. Hope you’ll enjoy the recipe!
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