Spinach mina (spinach, cheese and matzo pie)

Early in the Passover seder, participants point to matzoh and say: Everyone who is hungry, please come and eat. Let all who are in need come and celebrate the Passover. It is a continuation of the agony of our ancestors in Exodus and a reminder of the Jewish value of opening homes to feed those less fortunate than us. Engraved in the heart and soul. At every seder of my childhood, my mother and aunt stood up and proudly sang beautiful lilting Sephardic melodies featuring the words.

Here’s what they sang at Ladino:


This is the Afrisonian bread that our ancestors ate in the land of Eift.
Everyone who is hungry, please come and eat.
Everyone who needs to come and passe.
To the year that will come here in the land of Israel this year.
This year the servants here in the land of Israel come to the ijos forum.

Ladino’s resemblance to the Spanish dates back to the golden age of Spain’s Sephardic Jews. What Shakespearean English is to modern English is to Spanish. However, Ladino also has words in Portuguese, Dutch, Hebrew and Arabic. This unique linguistic stew reflects the myriad nations of the Sephardic Jewish diaspora. Similarly, Sephardic cuisine is a rich combination of flavors taken from Portugal, Holland, the Balkans, Rhodes, the Middle East, Moorish Spain, and more.

The humble matzoh has also evolved since it was designated the “Bread of Suffering” in the Haggadah. Bread loaves have an indelible association with Israelis fleeing Egypt because they don’t have time to stand up, but matzoh has enjoyed a culinary renaissance in recent decades. . When ground and added to a meal, they form the basis for matzo balls that can be light and fluffy or thick enough to sink in, depending on taste and family traditions.

Cooks throughout the Sephardi diaspora have used matzoh to create layered, flavorful matzoh pies. Mina. Chef Michael Leviton recently demonstrated how to make Mina At a virtual event organized by Jewish Art Collaborative (JArts). The event is part of the Kitchen Explorations series by JArts and began with Leviton’s interest in telling Jewish stories in the context of food. In partnership with the Weiner Family Jewish Heritage Center and Vilna Schul, Leviton has access to an extensive archive of Massachusetts Jewish family recipes.

In a 30-minute cooking demonstration with commentary, Leviton walked viewers through the process. MinaHe created a dairy version of the dish, which included amplifying the flavor with pecorino cheese. I made something similar to Passover lasagna.

there is Mina A filling containing lamb and beef heavily spiced with fresh herbs.Also vegan and vegetarian Mina Recipes that use vegetables such as eggplant. Newton resident Becky Behar Mekler’s father and his maternal grandparents were born in Istanbul. Behar Mekler grew up in Bogota, Colombia until he was six years old, then lived in Miami until college. In the tradition of many creative home cooks, she focuses on ingredients. Mina (see recipe below), contains whipped potatoes, egg whites, and a top layer of cheese. Mina Serve it with honey, a tradition in her family, for the Passover.

Fran Putnoi’s ancestors fled Spain during the Inquisition and eventually emigrated to Izmir, Turkey via Italy. Putnoi was recently featured on The Boston Globe’s food page. meat mineAs the name suggests, she Mina There is meat stuffing. Ptonoj, who lives in Cambridge, remembers his Sephardi grandparents conducting long seders in his Upper West his side apartment in Ladino.

whatever Mina The matzo “pie” is always layered between at least three water-softened matzo sheets. Some recipes call for the top layer to be glazed with egg wash. Other ingredients will take different heating times, but the end result will be the same.Matzo, the main ingredient in recipes like Mina Much more appealing than “the bread of distress that our ancestors ate in the land of Egypt.”Lei Africion bread that our ancestors ate in the land of Aift”).

Mina de Espinaca (Spinach, Cheese and Matzo Pie) by Becky Behar Mekler

Serves 6 to 8 people (total about 90 minutes)


  • 5 peeled potatoes
  • 2 tablespoons salt
  • 1 cup shredded Parmesan cheese
  • Two 1-pound bags of assorted grated cheese (sharp cheddar, mozzarella, or Mexican blend, no taco seasoning)
  • 6 eggs (4 egg whites and 4 egg yolks)
  • 2 bags of fresh spinach or 4 packs of frozen spinach, thawed and finely chopped (if using frozen spinach, be sure to squeeze the water out before using)
  • 4-5 plain pine sheets
  • vegetable oil, split


  1. Boil potatoes until pierced with a fork.
  2. Mix spinach, 1/2 cup Parmesan cheese, grated cheese, 2 eggs, beaten eggs, 1 mashed potato, and salt to form a spinach mixture. set aside.
  3. Place 3 matzos in a plate with warm water and a pinch of salt. Do not over-wet. After about a minute, remove from water and dry both sides with paper towels.
  4. Heat a deep stainless steel pan lined with vegetable oil on the stove and carefully line the bottom and sides with the pre-moistened matzo (it’s okay if it breaks, use broken pieces to fill gaps in the pan). . A springform pan can also be used, but I always use the same oven-safe pan with handles.
  5. Top with spinach mixture. Add another sheet of moist matzo over the spinach mixture.
  6. Make a potato mix consisting of 4 beaten egg whites, 4 egg yolks, 4 mashed potatoes, the remaining 1/2 cup Parmesan cheese, and a pinch of salt. Fold all the ingredients together and place as the spinach pie top layer.
  7. Drizzle vegetable oil over the top and place the bread in a preheated 350-degree oven for 45-60 minutes or until the minas are golden brown.
  8. Let the minas cool for about 5 minutes, then run the tip of a sharp knife along the outer edge to separate them from the pan. (With a springform pan, you don’t need to flip or flip!)
  9. Serve warm with honey.