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Spinach and Matzo Pie (Mina de Espinaca) Recipe

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4 from 77 reviews

Spinach and Matzo Pie, also known as Mina de Espinaca, is a savory layered casserole combining creamy mashed potatoes, tender baby spinach mixed with cheeses, and flexible matzah sheets. This traditional dish is baked until golden and bubbly, offering a hearty, comforting blend of textures and flavors perfect for festive occasions or cozy dinners.

  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings

Ingredients

Potato Layer

  • 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

Spinach Layer

  • 1 pound baby spinach, finely chopped
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon kosher salt

Other Ingredients

  • 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)

Instructions

  1. Prepare the Potatoes: Place the peeled and quartered Yukon Gold potatoes in a medium saucepan. Cover with water, add 1 tablespoon kosher salt, and bring to a boil over high heat. Reduce heat to medium-low and simmer until the potatoes are tender and easily pierced with a knife, about 20 minutes. Drain well, then mash with a potato ricer or fork until smooth. Stir in 1 1/2 teaspoons kosher salt, 3/4 cup Parmesan cheese, cream cheese, and lightly beaten eggs. Mix thoroughly with a rubber spatula or wooden spoon until smooth and uniform. Adjust seasoning to taste and set aside.
  2. Prepare the Spinach Mixture: Place the finely chopped baby spinach in a medium bowl. Add 1/2 cup Parmesan cheese and 1 teaspoon kosher salt. Mix until the cheese and salt are evenly distributed through the spinach. Set aside.
  3. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 10-inch springform pan with 1 teaspoon of extra virgin olive oil to prevent sticking.
  4. Soak the Matzah Sheets: Fill a container large enough to hold a matzah sheet with about an inch of water. Stir in 1/4 teaspoon kosher salt. Soak each matzah sheet individually until flexible but still firm enough to hold shape, approximately 30 seconds to 2 minutes. Place soaked sheets on paper towels to absorb excess moisture.
  5. Assemble the First Layer: Line the bottom of the greased springform pan with one layer of matzah sheets. Fill any gaps around the edges by tearing smaller pieces to fit, creating a solid base.
  6. Add the First Spinach Layer: Evenly spread half of the spinach and Parmesan mixture over the bottom matzah layer.
  7. Add Second Matzah Layer: Place a second layer of soaked matzah sheets on top of the spinach mixture. Press gently to embed the matzah into the spinach layer, creating a compact layer for the remaining fillings.
  8. Add Second Spinach Layer: Spread the remaining spinach mixture evenly over the second matzah layer.
  9. Add Third Matzah Layer: Top with another layer of soaked matzah, gently pressing it into the spinach layer.
  10. Spread Potato Layer: Evenly spread the potato mixture over the third matzah layer. Use the back of a spoon or an offset spatula to create attractive swirls on the potato surface that will brown nicely in the oven.
  11. Add Cheese and Olive Oil Topping: Sprinkle the remaining 1/4 cup Parmesan cheese and the crumbled feta cheese on top of the potato layer. Drizzle the remaining 1 tablespoon of extra virgin olive oil evenly over the entire surface.
  12. Bake the Pie: Place the assembled spinach and matzah pie in the preheated oven. Bake for 40 to 50 minutes, until the top is a deep golden brown and the filling is set and bubbly.
  13. Cool and Serve: Remove the pie from the oven and allow it to cool for about 5 minutes. Carefully remove the springform pan sides, transfer the mina to a serving platter, and slice into wedges using a serrated knife. Serve the pie hot for best flavor and texture.

Notes

  • Soaking the matzah properly is key to flexibility and layering; avoid letting it become too soggy.
  • You can substitute full-fat cream cheese with Neufchâtel cheese for a slightly lighter version.
  • Yukon Gold potatoes are preferred for their creamy texture when mashed.
  • This dish can be made a day ahead and reheated in the oven before serving.
  • Leftover pie keeps well refrigerated for 3-4 days and can be reheated in a 325°F oven.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Jewish
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/spinach-and-matzo-pie-mina-de-espinaca-recipe/