Mina
מינה
A Sephardi Passover pie made by layering softened matzah like pastry around a savory filling. This version uses a seasoned meat filling, though spinach-and-cheese variations are also traditional in some communities.
Ingredients
- •8 sheets matzah
- •1 lb ground beef or lamb
- •2 tbsp olive oil
- •1 large onion, chopped
- •2 eggs, beaten
- •1/2 cup chicken stock
- •1 tsp kosher salt
- •1/2 tsp black pepper
- •1/2 tsp cinnamon
- •1/4 cup chopped parsley
Instructions
- 1
Heat the olive oil in a skillet and cook the onion until softened.
- 2
Add the ground meat, salt, pepper, and cinnamon and cook until browned; stir in parsley and set aside.
- 3
Briefly moisten the matzah sheets in warm water or stock until pliable but not falling apart.
- 4
Line a greased baking dish with a layer of softened matzah, patching pieces as needed.
- 5
Spread the meat filling evenly over the matzah and top with another layer of softened matzah.
- 6
Brush the top with beaten egg and a little stock for color and moisture.
- 7
Bake at 375°F for 35 to 40 minutes until set and lightly browned.
- 8
Rest for 10 minutes before slicing and serving.
Kosher notes
This meat version is fleishig and appropriate for Passover when all ingredients are certified kosher for Passover.
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