Spinach, Feta and Artichoke Matzo Mina
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
9 servings
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Calories
268 kcal
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Course
Main Course
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Cuisine
Mediterranean
Spinach, Feta and Artichoke Matzo Mina
Description
This Spinach, Feta and Artichoke Matzo Mina incorporates soaked matzo sheets layered within a savory filling of browned artichoke hearts, fresh spinach, chopped scallions, dill, lemon zest, and crumbled feta cheese combined with cottage cheese. The feta adds a rich tanginess, balanced by the mild creaminess of cottage cheese and acidity from lemon zest. Red pepper flakes provide a subtle spicy note. The mixture is bound together with beaten eggs to create a cohesive filling.
Pre-cooking the artichoke hearts develops color and depth, while soaking matzo sheets softens them without turning mushy, allowing for layered texture in the casserole. The dish bakes in a greased baking dish at 350°F until set and golden, melding the flavors and producing a moist, custard-like texture inside with tender matzo layers.
This casserole-like matzo mina works well as a flavorful main or side dish and brings a combination of creamy, tangy, and herbaceous flavors. It is enhanced by fresh herbs and seasonings that highlight the Mediterranean ingredients.
Preparation tools include a skillet for sautéing, mixing bowls, pastry brush for olive oil, and an appropriately sized baking dish. Adjusting feta quantity based on saltiness and taste ensures balance.
Ingredients
- 6 matzo more or less, sheets
- 2 cups artichoke hearts plain, unmarinated, frozen or canned
- 2 cups cottage cheese lowfat
- 8 ounces feta cheese goat or sheep milk feta is best) - more or less, see note below, crumbled
- 5 ounces spinach roughly chopped, fresh
- 3 large egg divded
- 2 scallions chopped
- 1/4 cup dill chopped, fresh
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes crushed
- salt to taste (as needed
Instructions
- Preheat oven to 350 degrees F and grease a 9x9 square baking dish. If the artichoke hearts are whole, halve them. Heat the olive oil in a large skillet over medium/high heat. Sauté the artichokes hearts until browned, then remove from heat and set aside.
- In a large mixing bowl, combine cottage cheese, spinach, scallions, dill, lemon zest, and crushed red pepper. Crumble feta cheese in slowly, a handful at a time, tasting as you go-- the filling should be creamy and tasty with a hint of salt and tang. Fetas vary in saltiness level, I sometimes use the whole amount listed in the ingredients-- other times, I only add half. You don't want to add too much and risk an over-salty dish. If you add all the feta and it's not salty enough, add more salt to taste. Once filling has a good flavor balance, beat two of the eggs and stir those in as well. Mix until well combined.
- Soften your matzo by placing each sheet in a dish of water until it just begins to soften, but does not become mushy.
- Place the softened matzo on a dish towel for 5 minutes, then check to make sure that it is slightly bendable. If not, you may need to soak it a little longer.
- Place a sheet of matzo into the bottom of your prepared baking dish. Fill in any gaps around the edges with smaller pieces of matzo. You can break the smaller pieces of matzo, or use a knife to slice them more evenly.
- Top the matzo with half of the cheese filling and half of the sautéed artichoke hearts.
- Repeat with another layer of matzo, the remaining cheese filling and the remaining artichoke hearts. For the top layer, to make a prettier presentation I cut the matzo into smaller squares and overlap them slightly in a shingle pattern. You can always go the simpler route by using a single sheet of matzo and filling in the gaps with smaller pieces, but keep in mind that it does shrink up a bit while baking and you may be left with a few small gaps that aren't covered by matzo after baking.
- Brush the top of the matzo with remaining beaten egg. Be sure that it doesn't pool heavily in any areas.
- Bake for 45 minutes or until the top layer is golden brown.
- Serve warm.
Notes
- Use an 8 or 9-inch square baking dish for even baking and layering.
- Choose goat or sheep milk feta for the best flavor balance and crumble gradually while tasting to avoid over-salting.
- Soften matzo sheets by briefly soaking in water just until pliable without getting mushy.
- Sauté artichoke hearts to brown for added flavor before mixing with filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 86mg | 29% |
| Sodium | 693mg | 29% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2300IU | 46% |
| Vitamin C | 15.7mg | 17% |
| Calcium | 196mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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