Spinach And Matzo Pie “Mina de Espinaca”
Andrea Potischman
Apr 9, 2025
Mina de Espinaca, or spinach and matzo pie, is a savory dish steeped in history and tradition. Originating from the Sephardic Jewish communities of the Mediterranean, this dish has roots in regions like Turkey, Greece, and the Balkans. Traditionally served during Passover, Mina de Espinaca showcases the ingenuity of Jewish cooks who created delicious meals within the constraints of kosher dietary laws.
Passover
Passover, or Pesach, commemorates the Israelites’ Exodus from Egypt and prohibits the consumption of leavened bread. Instead, matzo, an unleavened flatbread, takes center stage. Mina de Espinaca creatively incorporates matzo as a crust, layered with a flavorful spinach, egg, cheese, and potato filling. The dish gained popularity due to its simplicity, nutritional value, and the versatility of spinach, which is both plentiful and healthy. Looking worldwide you will find that spinach pies are a somewhat common dish with each culture adding its unique twists.
- Greece: Spanakopita: One of the most famous spinach pies, Spanakopita, consists of layers of phyllo dough filled with spinach, feta cheese, onions, and herbs such as dill.
- Turkey: Ispanaklı Börek: A popular Turkish pastry, Ispanaklı Börek, uses yufka dough (similar to phyllo) filled with spinach, onions, and sometimes cheese.
- Italy: Torta Pasqualina: An Italian Easter pie from Liguria, Torta Pasqualina, is made with layers of thin dough, filled with spinach, ricotta, Parmesan, and whole eggs.
- Lebanon: Fatayer bi Sabanekh: These are small, triangular pastries filled with a mix of spinach, onions, pine nuts, and sumac, giving them a distinctive tangy flavor.
- Albania: Byrek me Spinaq: Similar to the Turkish börek, this Albanian dish features layers of thin dough filled with a spinach and feta mixture.
- Bosnia and Herzegovina: Zeljanica: A type of pita (pie), Zeljanica is filled with spinach and cheese, encased in layers of dough, and baked to perfection.
Like, Mina de Espinaca, each of these spinach pies showcases the versatility of spinach and the creativity of cooks worldwide, adapting the dish to local tastes and ingredients.
To make a Mina de Espinaca, matzo sheets are softened in water or broth and layered with a mixture of sautéed spinach, onions, garlic, and feta or ricotta cheese. Eggs bind the filling, ensuring a cohesive pie that is both hearty and satisfying. This dish is typically baked until golden brown and served warm, making it a comforting addition to any Passover meal.
For those looking to customize their Mina de Espinaca, several alternative ingredients can enhance its flavor. Swiss chard or kale can substitute spinach for a different taste profile while adding mushrooms or sun-dried tomatoes introduces additional textures and flavors. Non-dairy cheese alternatives can also be used to accommodate vegan or lactose-intolerant guests. Mina de Espinaca remains a beloved Passover side dish, celebrating both heritage and culinary creativity, and one I enjoy making year-round.
Spinach And Matzo Pie (Mina de Espinaca)
Ingredients:
- 3 large Yukon Gold potatoes, peeled and quartered
- Kosher salt
- 1 1/2 cups shredded Parmesan cheese, divided
- 1/2 cup feta cheese, crumbled
- 8 ounces of full-fat cream cheese, at room temperature
- 2 eggs, lightly beaten
- 1 pound baby spinach, finely chopped
- 3 tablespoons Extra Virgin olive oil, divided
- 5 sheets of matzah
Directions:
- Make the Potatoes: Put the potatoes in a medium saucepan, cover with water, add 1 tablespoon salt, and bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes can be easily pierced with a knife, 20 minutes. Drain and mash them with a potato ricer or fork until smooth. Add 1 1/2 teaspoons salt, 3/4 cup of Parmesan cheese, the cream cheese, and the eggs, and mix well with a rubber spatula or wooden spoon until the mixture is smooth and uniform. Taste and adjust the seasoning with more salt, if you like. Set aside.
- For the Spinach: Put the chopped spinach in a medium bowl and add 1/2 cup of the Parmesan and 1 teaspoon salt. Mix until the cheese and salt are evenly distributed. Set aside.
- Preheat the oven to 350 degrees F. Grease a 10-inch springform pan with 1 teaspoon of the olive oil.
- Fill a container, that's large enough to hold a matzah sheet, with about an inch of water and stir in 1/4 teaspoon salt. Line a plate or tray with paper towels.
- Soak the matzahs one at a time in the water until the sheets are flexible yet still firm enough to hold their shape; this could take anywhere from 30 seconds to a minute or two. Gently place each soaked matzah on the paper towels to absorb excess moisture.
- Assemble the Spinach Pie: Line the bottom of the springform pan with matzah, then fill in the gaps around the edges with pieces of matzah that you tear to fit.
- Spread half of the spinach-Parmesan mixture over the matzah in an even layer. Add another layer of moistened matzah on top, gently pressing the matzah into the spinach layer to make space for the remaining layers.
- Spread the rest of the spinach mixture over the matzah layer. Place another layer of matzah over the spinach, gently pressing the matzah into the spinach to make room for the remaining layer.
- Spread the potato mixture evenly over the matzah layer. Use the back of a spoon or an offset spatula to make swirls in the surface of the potatoes so they brown attractively in the oven. Sprinkle the remaining 1/4 cup Parmesan and feta cheese on top of the potato layer and drizzle the remaining olive oil on top.
- Place the spinach pie in the oven and bake until deep golden brown, 40 to 50 minutes. Remove from the oven and allow the mina to cool for about 5 minutes
- Remove the sides of the springform, transfer the mina to a serving platter, and cut, using a serrated knife, into wedges. Serve hot.
Made this tonite and it was delicious–and actually very fun to make. Thank you Andrea!
LOVE hearing this Sara! Thanks for being so loyal to Simmer + Sauce all these years and for always writing reviews, you are the best. ox