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Homemade Spinach, Feta & Artichoke Matzo Mina recipe photo

Spinach, Feta & Artichoke Matzo Mina

This Spinach, Feta & Artichoke Matzo Mina is a flavor-packed, creamy delight that's perfect for any occasion!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 sheets matzo
  • 2 cups artichoke hearts frozen or canned, 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
  • to taste Salt as needed

Equipment

  • Large mixing bowl
  • 9x13 inch baking dish
  • Whisk
  • Knife and cutting board
  • Colander

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.