Name: Spinach, Feta and Artichoke Matzo Mina Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
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 preferred); 5 ounces fresh spinach (roughly chopped); 3 large eggs (divided); 2 scallions (chopped); 1/4 cup fresh dill (chopped); 1 teaspoon lemon zest; 1/2 teaspoon crushed red pepper flakes; Salt to taste; 1 tablespoon olive oil

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The Spinach, Feta and Artichoke Matzo Mina Recipe is a delightful celebration of fresh, vibrant flavors wrapped in a comforting baked dish. With tender layers of softened matzo embracing a creamy, tangy, and herbaceous filling, this recipe elevates traditional Passover matzo into something truly special. Every bite offers a wonderful balance of the earthy spinach, salty feta cheese, and luscious artichoke hearts, all enhanced by fresh dill and a gentle kick of red pepper flakes. If you’re hunting for a show-stopping yet approachable dish, this Spinach, Feta and Artichoke Matzo Mina Recipe is bound to steal your heart and become a new favorite for family dinners or holiday feasts.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a mixture of small, bright green leafy pieces and small white curds. The texture shows the leafy greens are finely chopped and mixed evenly with the creamy white curds, creating a fresh and slightly chunky appearance. To the upper right corner, a small bunch of green herbs lays on a beige cloth. The scene is clean and bright, focusing on the fresh, simple ingredients. photo taken with an iphone --ar 4:5 --v 7

Creating the perfect Spinach, Feta and Artichoke Matzo Mina Recipe relies on a handful of straightforward ingredients, each playing a crucial role in delivering texture, flavor, and that irresistible look. From the crumbly salty feta to the fresh herbs that brighten the filling, every component brings its own magic to this recipe.

6 sheets matzo: The backbone of this mina, softened to create tender, layered pockets for the filling.
2 cups frozen or canned artichoke hearts: Adds a subtly sweet and slightly tangy flavor, sautéed to develop a gentle caramelized edge.
2 cups lowfat cottage cheese: Provides a creamy, mild base that complements the stronger feta.
8 ounces crumbled feta cheese: Brings salty richness and a distinctive tang; goat or sheep milk feta is ideal.
5 ounces fresh spinach, roughly chopped: Offers a fresh, vibrant green note and a tender bite.
3 large eggs (divided): Bind the filling and help achieve a golden-brown topping.
2 scallions, chopped: Infuses a mild onion sweetness that rounds out the flavors.
1/4 cup fresh dill, chopped: Adds a bright, fragrant herby lift that’s essential for depth.
1 tablespoon olive oil: Used for sautéing the artichokes and creating a luscious texture.
1 teaspoon lemon zest: Introduces a subtle citrus zing to lighten and freshen the dish.
1/2 teaspoon crushed red pepper flakes: Just the right amount of heat for a gentle kick without overpowering.
Salt to taste: Essential for balancing flavors, especially since feta varies in saltiness.

How to Make Spinach, Feta and Artichoke Matzo Mina Recipe

Step 1: Prepare the Artichokes and Baking Dish

Start by preheating your oven to 350 degrees Fahrenheit and greasing a 9×9-inch square baking dish. If your artichoke hearts are whole, slice them in half for better distribution. Heat the olive oil in a skillet over medium-high heat and sauté the artichokes until they develop a lovely golden-brown color. This step brings out their natural sweetness and adds a touch of toasted flavor to the finished dish. Once browned, remove them from the heat and set aside to cool slightly.

Step 2: Mix the Filling

In a large bowl, combine the cottage cheese, roughly chopped spinach, chopped scallions, fresh dill, lemon zest, and crushed red pepper flakes. Slowly crumble the feta cheese in, tasting as you go to find the perfect balance of salt and tang. Feta cheeses differ widely in saltiness, so this step is your chance to customize. Beat two of the eggs and stir them into the mixture to ensure everything binds beautifully. The final filling should be creamy with a harmonious blend of fresh, bright, and savory notes.

Step 3: Soften the Matzo

To prevent dryness and brittleness, soften each sheet of matzo by briefly soaking it in water. It’s crucial to avoid over-soaking; the matzo should be just pliable enough to bend without cracking. After soaking, rest the sheets on a dish towel for five minutes to drain excess moisture. This softness is what allows the matzo to fold around the luscious filling and bake to a tender, layered perfection.

Step 4: Layer the Mina

Begin by placing one softened matzo sheet in the bottom of your greased baking dish, filling gaps with smaller broken pieces for a sturdy base. Spread half of the cheese and spinach filling evenly over the matzo, then top with half of the sautéed artichokes. Repeat the layering with another sheet of matzo, the remaining filling, and artichokes. For an eye-catching finish, cut the top layer of matzo into smaller squares and arrange them overlapping in a shingle pattern. This careful layering not only makes the mina gorgeous but also ensures even baking and flavor distribution.

Step 5: Final Touches and Baking

Beat the remaining egg and gently brush it over the top layer of matzo, taking care to avoid pooling. This step is key to achieving a golden, inviting crust. Place the dish in the oven and bake for about 45 minutes or until the top is a beautiful golden brown. The aroma filling your kitchen will be irresistible, signaling that this spinach, feta and artichoke matzo mina is ready to be savored warm and fresh.

How to Serve Spinach, Feta and Artichoke Matzo Mina Recipe

A square glass baking dish holds a layered casserole with four rows and three columns of browned matzo crackers on top, showing a light golden color with some darker browned spots. Underneath the matzo is a green leafy layer, likely spinach, mixed with creamy light yellow layers suggesting cheese or egg mixture. The casserole rests on a white marbled surface with a slightly folded white cloth with dark blue stripes on the left side. Near the dish on the right is a metal spatula with a wooden handle, and sprigs of fresh green dill are placed on the top right corner of the surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add bright color and extra flavor by garnishing the mina with fresh dill sprigs or a sprinkle of chopped scallions. A drizzle of good-quality olive oil or a squeeze of lemon juice right before serving can elevate each bite and enhance the fresh citrus notes already woven into the dish.

Side Dishes

This Spinach, Feta and Artichoke Matzo Mina Recipe pairs wonderfully with crisp green salads or simple roasted vegetables for a well-rounded meal. A chilled cucumber and tomato salad dressed with lemon and olive oil complements the warm, creamy textures perfectly, adding refreshing contrast.

Creative Ways to Present

For special occasions, serve the mina in individual square ramekins for elegant plating. You can also cut it into small squares or diamonds as finger food for parties or buffet tables. The layered, golden-topped appearance makes it a stunning centerpiece that invites everyone to dive right in.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cover them tightly and store in the refrigerator for up to three days. The flavors will continue to meld, making the dish even more delicious the next day. Just be sure to keep it sealed well so the matzo stays moist and doesn’t dry out.

Freezing

This matzo mina freezes beautifully. Wrap it securely in plastic wrap and then foil, or store in an airtight container before freezing. When frozen, it will keep for up to two months without losing its flavor or texture, perfect for making ahead of holiday celebrations.

Reheating

To reheat, thaw overnight in the refrigerator if frozen, then bake in a 350-degree oven uncovered for 20 to 30 minutes until heated through and the top crisps back up. You can also gently warm individual portions in the microwave, but the oven method maintains that wonderful crispy top the recipe is known for.

FAQs

Can I use fresh artichokes instead of canned or frozen?

Absolutely! If you have fresh artichokes on hand, steam and trim them first, then chop and sauté as you would with canned or frozen ones. Fresh artichokes bring an extra layer of sweetness but require a bit more prep time.

What if I don’t have cottage cheese?

Ricotta cheese can be a great substitute for cottage cheese, offering a similar creamy texture that blends beautifully with the feta and spinach.

Is this recipe appropriate for Passover?

Yes! This Spinach, Feta and Artichoke Matzo Mina Recipe uses matzo instead of regular flour-based dough, making it a perfect savory dish for Passover meals that is both festive and delicious.

Can I make this recipe vegan?

To make a vegan version, try swapping dairy cheeses for plant-based alternatives and using a flax egg or other egg replacer to bind the filling. The flavors will change slightly but can still be delightful.

How spicy is this dish?

The recipe includes just a hint of crushed red pepper flakes to add gentle warmth without overwhelming the other flavors. You can always adjust the amount up or down for your personal taste.

Final Thoughts

If you’re ready to treat yourself and your loved ones to something wonderfully flavorful and heartfelt, don’t hesitate to make the Spinach, Feta and Artichoke Matzo Mina Recipe. It’s an inspiring twist on a traditional dish that shines through layers of tender matzo and a bright, creamy filling bursting with herbs and tang. Once you try this recipe, it’ll surely become a treasured part of your home cooking repertoire!

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