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Spinach and Cheese Mina

Updated: Mar 30, 2023

This spinach and cheese mina is a layered matzo pie, one of my favorite Sephardic delicacies for Pesah. It is vegetarian, it is waste-free and it is sooo flavorful! Plus it is not only for Pesah, enjoy it for a meatless Monday or all year around!



  • 4-5 sheets matzo

  • 200 gr cottage cheese (or fresh goat cheese)

  • 200 gr feta cheese, crumbled ( or Turkish 'white cheese')

  • 200 gr kashkaval cheese (or Turkish kashar cheese)

  • 400 gr fresh spinach, thinly chopped

  • 2 medium potatoes, peeled

  • 4 eggs

  • 2 spring onions, chopped

  • 1 head roasted garlic (optional)

  • Leftover vegetables, mashed (zucchini, artichoke, cauliflower, eggplant etc) (optional)

  • A few tablespoons of olive oil

  • Salt and freshly ground black pepper


  • In a sauce pot, bring the potatoes to a boil. Let simmer for 15 minutes, until they are completely soft. Drain, Add 1-2 tablespoons of olive oil, Mash them. (If you have any other leftover veggies, this is the time to add them!)

  • In a large mixing bowl, combine spinach, spring onions, cottage cheese, feta cheese, roasted garlic and half of kashkaval cheese.

  • Combine the two fillings-spinach mix and potato mix, and mix well.

  • Beat 3 eggs and stir into the filling, mix until well combined.

  • Taste and add salt if needed. Season with freshly ground black pepper.

  • Soften 3 matzo sheets by placing each sheet in a dish of water until it absorbs the liquid and begins to soften and become pliable, Don't let it get mushy.

  • Put some olive oil in the baking dish.

  • Place a sheet of matzo to the bottom of the baking dish.

  • Top the matzo with 1/3 of the filling.

  • Repeat 2 times with layers of matzo, and the remaining filling.

  • Soften the remaining matzo sheet(s) with water until mushy, add the remaining beaten egg, 1 tbs olive oil and the remaining kashkaval cheese. Make it a thin dough. Cover the top of the pie.

  • Bake for 45 minutes or until the top layer is golden brown.

  • Remove from the oven and let cool for 10 minutes before slicing and serving.

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