A mina is a type of pie, prepared from layered matzos and a savory sauce, and topped with beaten egg, which holds it all together as it bakes.
My family ABSOLUTELY LOVES this recipe. We eat it throughout the year.
|1 lg head of broccoli, with the head cut into VERY small even sized florets4 matzo squares
½ cup butter, softened
1 med sweet onion, minced
2 ¼ cups sharp white cheddar cheese, grated
¾ cup parmesan cheese, grated
2 green onions, chopped very fine
2 tsp dried dill, or more to taste
2 T water
8 garlic cloves, minced
|Cheese Spread½ c cup ricotta cheese
½ cup feta cheese, broken up in to small pieces
½ teaspoon minced garlic
½ teaspoon minced sweet onion
¼ teaspoon dried dill
¼ teaspoon dried parsley
¼ teaspoon dried oregano
Dash or salt & pepper
NOTE: For the garlic, dill, and onion: just measure from what you prepared on the list previously
- Preheat oven to 375 degrees
- Steam broccoli florets in water with a pinch of salt and sugar, until bright green – then strain
- Break four matzos into four even sized pieces. Brush them on one side with water and allow the water to soak in for 2 to 3 minutes
- Prepare a baking sheet (large enough to hold the matzo squares) line it with baking parchment and spritz with olive oil. Note: please do this, you will be glad you did
- In small bowl, mix the ricotta cheese and feta with remained of cheese spread ingredients
- Place the dampened matzos on the parchment; spread each one with a schmear of ricotta cheese mixture. Then top evenly with the broccoli, onion, and cheddar and Parmesan cheeses, and dill
- In a bowl, lightly beat together the eggs and 2 T of water and pour ½ of this over the broccoli matzos. Do this very slowly and allow it to soak into the toppings on the matzos, otherwise it will just run right off and make a mess.
- Break the remaining matzos in to the same number of pieces as above. These will be the lids to the sandwich. Dampen lightly on both sides with water and place on top of the broccoli mixture. Pour the remaining egg over the top of the matzo crust and brush it across them with a pastry brush
- Dot with butter and ½ the minced garlic
- Bake the mina for 20 minutes. Remove from oven and dot the remaining butter on top and sprinkle with remaining garlic.
- Return to the oven and bake for about 10 minutes, or until the mina is golden brown and crisp on top. Serve warm
I hope that you enjoy this as much as we do. Please share if you try it.
Chag Sameach Pesach!