Name: Spinach and Matzo Pie (Mina de Espinaca) Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Jewish
Ingredients: 3 large Yukon Gold potatoes, peeled and quartered; 1 1/2 teaspoons kosher salt (plus 1 tablespoon for boiling); 3/4 cup shredded Parmesan cheese; 8 ounces full-fat cream cheese, at room temperature; 2 eggs, lightly beaten; 1 pound baby spinach, finely chopped; 1/2 cup shredded Parmesan cheese; 1 teaspoon kosher salt; 3 tablespoons extra virgin olive oil, divided; 5 sheets of matzah; 1/2 cup feta cheese, crumbled; 1/4 teaspoon kosher salt (for matzah soaking water)

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If you have a soft spot for savory, comforting dishes that beautifully marry greens and creamy textures, you are in for a treat with this Spinach and Matzo Pie (Mina de Espinaca) Recipe. This classic dish layers tender matzah with luscious spinach and a rich, cheesy potato mixture, creating a golden-baked pie that’s irresistible both in flavor and heartwarming charm. Whether for a festive occasion or a cozy family dinner, this pie brings vibrant colors, delightful textures, and a burst of Mediterranean-inspired goodness that will make your taste buds dance with joy.

Ingredients You’ll Need

A single triangular slice of a pie sits slightly off-center on a white plate with a thin gray rim. The pie has three visible layers; the bottom crust is light brown and crumbly, the middle layer is a creamy white filling with a smooth texture, and the top layer is a golden brown with small browned spots, sprinkled with fresh green dill leaves. A gold fork rests diagonally on the plate, its prongs pointing toward the pie slice. The plate is set on a dark blue cloth atop a white marbled surface. In the upper left corner, three stacked pieces of light brown matzah are visible, and in the upper right a white scalloped ceramic pot holds a cluster of purple and green succulent plants. Photo taken with an iphone --ar 4:5 --v 7

This recipe is surprisingly simple in terms of ingredients, but each one plays a crucial role in building texture, flavor, and that beautiful golden finish you’re aiming for. Fresh spinach adds earthy brightness, cheeses bring creaminess and tang, and the humble potato base makes the whole pie heavenly and filling.

Yukon Gold potatoes: Their creamy texture is perfect for a smooth and rich potato layer.

Kosher salt: Essential for seasoning and bringing out all the flavors.
Parmesan cheese: Adds a nutty, salty bite that melts beautifully into the pie.
Feta cheese: Offers a tangy contrast that complements the spinach perfectly.

Full-fat cream cheese: Contributes a luscious creaminess and helps bind the potato mixture.
Eggs: Lightly beaten, they help set the potato filling and add richness.
Baby spinach: Finely chopped for even distribution and fresh, vibrant flavor.

Extra Virgin Olive Oil: For greasing and drizzling, adding a fruity aroma and golden crust.
Matzah sheets: The star of this pie’s structure, softened just enough to layer without breaking.

How to Make Spinach and Matzo Pie (Mina de Espinaca) Recipe

Spinach and Matzo Pie (Mina de Espinaca) Recipe - Recipe Image

Step 1: Preparing the Potato Mixture

First things first, peel and quarter those Yukon Gold potatoes. Boil them in salted water until they’re fork-tender and then mash until silky smooth. Stir in cream cheese, beaten eggs, and most of your Parmesan cheese to create a creamy, richly flavored base. Don’t forget to season with salt – this layer holds a ton of flavor, so taste as you go!

Step 2: Preparing the Spinach Mixture

While the potatoes cool a bit, toss your chopped baby spinach with Parmesan cheese and salt. This simple combo brings a lovely earthy balance to the pie. The Parmesan will help the spinach release its juice and meld with every bite.

Step 3: Soaking the Matzah Sheets

This step is delicate but crucial. Submerge each matzah sheet in salted water until it’s pliable but still firm enough to hold shape—think between 30 seconds to a minute. This prevents the matzah from being crunchy while still providing a wonderful structural element to the pie. Lay sheets on paper towels as you soak to remove excess moisture.

Step 4: Assembling the Pie Layers

Grease your 10-inch springform pan lightly with olive oil to prevent sticking, then start layering. Begin with a whole sheet of matzah on the bottom, filling gaps with torn matzah pieces. Next, spread half of the spinach mixture evenly over the matzah base. Layer another matzah sheet on top, gently pressing to create an even surface, then add the remaining spinach mixture. Place one more matzah layer before topping it off with the potato mixture. Use the back of a spoon or spatula to create swirls on the potato surface for that gorgeous golden effect.

Step 5: Baking to Perfection

Sprinkle the remaining Parmesan and feta cheese across the top, drizzle with the last bit of olive oil, and slide your pie into a preheated 350°F oven. Bake for 40 to 50 minutes until the top is a deep golden brown and irresistibly fragrant. Let it cool slightly before removing from the pan to maintain its shape.

How to Serve Spinach and Matzo Pie (Mina de Espinaca) Recipe

Garnishes

A sprinkle of fresh chopped parsley or a dusting of extra Parmesan right before serving adds a vibrant pop of color and fresh flavor that contrasts beautifully with the earthy richness inside.

Side Dishes

This pie pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or a light tomato salad. A cool yogurt or tzatziki dip also complements the savory spinach and cheese beautifully.

Creative Ways to Present

Slice the pie into small wedges for a crowd-pleasing appetizer platter, or serve larger portions as a main course. You can even serve it warm alongside a bowl of roasted vegetable soup for a cozy and comforting meal.

Make Ahead and Storage

Storing Leftovers

Leftover spinach and matzah pie keeps well in the fridge for up to three days when tightly covered. The flavors actually deepen overnight, making it a fantastic next-day lunch or snack.

Freezing

You can freeze the pie either whole or in slices. Wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to two months. Thaw overnight in the fridge before reheating to maintain its texture and flavor.

Reheating

Warm your leftover Spinach and Matzo Pie gently in a 350°F oven until heated through and crisp on the outside once again. Avoid microwaving if possible to keep that delightful crust intact.

FAQs

Can I use frozen spinach instead of fresh?

While fresh baby spinach offers the best texture and color, you can substitute frozen spinach as long as you thaw it fully and squeeze out excess moisture to avoid a soggy pie.

Is this recipe suitable for Passover?

Absolutely! The matzah makes it perfect for Passover, and combining it with spinach and cheese creates a satisfying and festive main dish for the holiday table.

Can I make this pie dairy-free?

For a dairy-free version, try using plant-based cheeses and a vegan cream cheese alternative, though keep in mind that the flavor profile will be different but still tasty.

What if I don’t have a springform pan?

You can use a regular cake pan or a pie dish, just be extra careful when removing the pie to keep its shape. Lining the pan with parchment paper can help.

Can this recipe be made gluten-free?

Matzah itself contains gluten, so this recipe isn’t gluten-free unless you substitute it with a gluten-free cracker or flatbread, but that would alter the traditional character of the dish.

Final Thoughts

This Spinach and Matzo Pie (Mina de Espinaca) Recipe is truly a treasure that combines simple ingredients into something spectacularly delicious and soul-satisfying. It’s the kind of dish that brings people around the table with smiles, invites second helpings, and leaves warm memories. Give it a try, and I promise you’ll be adding this to your favorite recipe rotation in no time.