Spinach, Feta & Artichoke Matzo Mina
When it comes to comfort food that is both satisfying and packed with flavor, Spinach, Feta & Artichoke Matzo Mina stands out as a dish that truly delights the taste buds. This savory, layered treat combines the goodness of matzo with a creamy filling of spinach, feta cheese, and artichoke hearts. Perfect for a family gathering or a cozy weeknight dinner, this recipe is sure to become a favorite in your kitchen.
Top Reasons to Make Spinach, Feta & Artichoke Matzo Mina
- Flavorful and Satisfying: The combination of spinach, feta, and artichokes creates a rich and savory filling that is irresistible.
- Easy to Prepare: With just a few ingredients and simple steps, you can whip this dish up in no time.
- Versatile: This dish can be served warm or at room temperature, making it perfect for any occasion.
- Healthy Ingredients: Packed with vegetables and protein, Spinach, Feta & Artichoke Matzo Mina is a nutritious option that doesn’t skimp on flavor.
- Make-Ahead Friendly: You can prepare this dish in advance, making it a great option for busy weeknights or entertaining.
What Goes Into Spinach, Feta & Artichoke Matzo Mina
- 6 sheets matzo
- 2 cups frozen or canned artichoke hearts, plain and unmarinated
- 2 cups low-fat cottage cheese
- 8 ounces crumbled feta cheese (goat or sheep milk feta is best)
- 5 ounces fresh spinach, roughly chopped
- 3 large eggs, divided
- 2 scallions, chopped
- 1/4 cup fresh dill, chopped
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1/2 teaspoon crushed red pepper flakes
- Salt to taste (as needed)
Hardware & Gadgets
- Large Mixing Bowl: For combining all your filling ingredients.
- 9×13-inch Baking Dish: Perfect for layering your Matzo Mina.
- Whisk: To beat the eggs and mix the filling ingredients thoroughly.
- Knife and Cutting Board: For chopping the spinach and scallions.
- Colander: If using canned artichokes, to drain excess liquid.
Cooking Spinach, Feta & Artichoke Matzo Mina: The Process
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your Spinach, Feta & Artichoke Matzo Mina will cook evenly.
Step 2: Prepare the Matzo
Soak the matzo sheets in warm water for about 30 seconds, just until softened. Remove them from the water and let them drain on a clean kitchen towel.
Step 3: Make the Filling
In a large mixing bowl, combine the thawed or drained artichoke hearts, low-fat cottage cheese, crumbled feta cheese, chopped spinach, 2 of the eggs (beaten), chopped scallions, fresh dill, olive oil, lemon zest, and crushed red pepper flakes. Mix everything together until well combined.
Step 4: Layer the Matzo Mina
In your greased baking dish, place a layer of soaked matzo sheets at the bottom. Spread half of the filling mixture over the matzo. Repeat the layering process with another layer of matzo and the remaining filling. Top with a final layer of matzo sheets.
Step 5: Prepare the Egg Mixture
In a small bowl, beat the remaining egg and mix it with a pinch of salt. Pour this egg mixture evenly over the top layer of matzo. This will help bind everything together while baking.
Step 6: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After that, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the filling is set.
Step 7: Cool and Serve
Once done, remove from the oven and let it cool for about 10 minutes before slicing. Serve warm or at room temperature, garnished with extra dill if desired.
Variations by Season
- Spring: Add fresh asparagus or peas for a vibrant touch.
- Summer: Incorporate sun-dried tomatoes for a burst of flavor.
- Fall: Mix in roasted pumpkin or butternut squash for a seasonal twist.
- Winter: Use kale instead of spinach for a heartier option.
Avoid These Traps
- Over-soaking the matzo: Ensure you only soak for about 30 seconds to avoid a mushy texture.
- Using too much salt: The feta cheese is already salty, so taste the filling before adding more salt.
- Skipping the resting time: Letting the dish cool for a bit helps the layers set and makes slicing easier.
- Overbaking: Keep an eye on the dish to prevent it from drying out. Remove it when the top is golden and the filling is set.
Save It for Later
If you have leftovers, Spinach, Feta & Artichoke Matzo Mina stores beautifully. Allow it to cool completely before transferring to an airtight container. It can be stored in the refrigerator for up to 4 days. You can also freeze it for up to 2 months. To reheat, simply thaw overnight in the fridge and warm it in the oven at 350°F (175°C) until heated through.
Spinach, Feta & Artichoke Matzo Mina Q&A
Can I use fresh artichokes instead of canned?
Absolutely! If you’re feeling adventurous, fresh artichokes can be used. Just make sure to cook and prepare them properly before adding them to the filling.
Is there a gluten-free alternative to matzo?
Yes! You can use gluten-free crackers or bread in place of matzo. Just ensure they’re sturdy enough to hold the filling.
Can I make this dish vegetarian?
Yes, the Spinach, Feta & Artichoke Matzo Mina is naturally vegetarian. Just be sure to check that all your ingredients meet your dietary preferences.
How can I enhance the flavor further?
Consider adding spices such as garlic powder, or a splash of hot sauce to the filling for an extra kick. You can also experiment with different herbs like oregano or thyme.
The Takeaway
Spinach, Feta & Artichoke Matzo Mina is a deliciously comforting dish that brings together a symphony of flavors. With its creamy filling and satisfying layers, it’s sure to impress your family and friends. Whether you’re preparing it for a special occasion or as a hearty weeknight meal, this recipe is simple and adaptable. So, gather your ingredients, roll up your sleeves, and get ready to enjoy a delightful culinary experience that is as rewarding to make as it is to eat. Happy cooking!
Spinach, Feta & Artichoke Matzo Mina
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Soak the matzo sheets in warm water for about 30 seconds, just until softened. Remove them from the water and let them drain on a clean kitchen towel.
- In a large mixing bowl, combine the thawed or drained artichoke hearts, low-fat cottage cheese, crumbled feta cheese, chopped spinach, 2 of the eggs (beaten), chopped scallions, fresh dill, olive oil, lemon zest, and crushed red pepper flakes. Mix everything together until well combined.
- In your greased baking dish, place a layer of soaked matzo sheets at the bottom. Spread half of the filling mixture over the matzo. Repeat the layering process with another layer of matzo and the remaining filling. Top with a final layer of matzo sheets.
- In a small bowl, beat the remaining egg and mix it with a pinch of salt. Pour this egg mixture evenly over the top layer of matzo.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the filling is set.
- Once done, remove from the oven and let it cool for about 10 minutes before slicing. Serve warm or at room temperature, garnished with extra dill if desired.
Notes
- Let the matzo soak only for 30 seconds to avoid mushiness.
- Adjust salt carefully as feta adds saltiness.
- Allow the dish to rest before slicing for cleaner cuts.
