Description
Spinach, Feta and Artichoke Matzo Mina is a savory layered casserole featuring softened matzo sheets filled with a creamy mixture of spinach, feta, cottage cheese, and tender sautéed artichoke hearts. This traditional Middle Eastern-inspired dish is perfect for holiday meals or any time you crave a flavorful, baked vegetarian main course.
Ingredients
Matzo Layer
- 6 sheets matzo (more or less)
Filling
- 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
Instructions
- Preheat and Prepare Artichokes: Preheat oven to 350°F and grease a 9×9 inch square baking dish. If artichoke hearts are whole, halve them. Heat olive oil in a large skillet over medium-high heat and sauté artichoke hearts until browned. Remove from heat and set aside.
- Make the Cheese Filling: In a large mixing bowl, combine cottage cheese, chopped spinach, scallions, dill, lemon zest, and crushed red pepper flakes. Gradually crumble in feta cheese, tasting as you go to ensure a balanced salty and tangy flavor. Adjust salt accordingly. Beat two eggs and stir into the filling mixture until well combined.
- Soften Matzo: Soften each sheet of matzo by briefly soaking in water until just pliable but not mushy. Place softened matzo on a dish towel and let rest for 5 minutes to ensure slight bendability. Soak longer if needed.
- Assemble First Layer: Place one sheet of softened matzo on the bottom of the prepared baking dish. Fill any gaps around the edges with smaller pieces of matzo to create an even base.
- Add Filling and Artichokes: Spread half of the cheese filling evenly over the matzo layer, then top with half of the sautéed artichoke hearts.
- Build Second Layer: Repeat with another matzo sheet, the remaining cheese filling, and the remaining artichoke hearts. For a decorative top, cut the final matzo sheet into smaller squares and layer it in a shingle pattern. Alternatively, use a single sheet and fill gaps with smaller pieces.
- Apply Egg Wash: Beat the remaining egg and brush it evenly over the top layer of matzo to promote browning during baking. Avoid pooling egg in any area.
- Bake: Bake the assembled Matzo Mina for 45 minutes or until the top is golden brown and the filling is set.
- Serve: Let the dish cool slightly and serve warm as a delicious vegetarian main or side dish.
Notes
- Feta cheese saltiness varies; add gradually and taste the filling before adding extra salt.
- Softening matzo properly is key to pliability and layering without breakage.
- Matzo shrinks a bit while baking, so layering with smaller pieces helps prevent gaps.
- Goat or sheep milk feta is recommended for best flavor.
- This dish can be served as a standalone vegetarian entree or alongside a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
