Potato And Cheese Mina Passover Matzo Pie Food

POTATO AND CHEESE MINA (PASSOVER MATZO PIE)

Potato and Cheese Mina (Passover Matzo Pie) image

This simple & delicious recipe is from New York's much-loved "Capsouto Frères Restaurant". Mina is a traditional Sephardic Passover pie. It can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes.

Provided by blucoat

Categories Savory Pies

Time 40m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 idaho potato
6 eggs
salt and pepper
1/4 teaspoon ground nutmeg
6 ounces grated parmesan cheese (about 1 1/2 cups of freshly grated cheese)
3 matzos
2 eggs
1/4 cup milk
3 tablespoons olive oil
warm water, salted

Steps:

Peel and dice potato. Place in a medium pot with enough cold water to cover. Bring to boil and cook until soft. Strain and pass potato through a food mill. Set aside to cool.
In a large bowl mix mashed potato with 6 eggs, seasonings, and 4 ounces cheese.
Preheat oven to 350ºF. Beat two eggs in a large bowl with milk and 1 Tablespoon olive oil. Place warm salted water in a hotel pan or other container large enough to fit whole matzo board. Briefly soak each matzo in water. Dry each matzo and then dip into egg mixture. Heat a large sauté pan with olive oil. Sauté both sides of one matzo until golden brown. Repeat with remaining matzo. Leaving one piece of sautéed matzo in hot pan, place half of potato and cheese mixture on top, then place second piece of matzo over filling. Cover with remaining half of mixture. Place last matzo on top and sprinkle with 2 ounces of cheese. Bake for about 15-20 minutes or just until set. Remove from pan and allow to cool slightly. Serve warm.

SPINACH AND MATZOH PIE

Spinach and Matzoh Pie image

On a weeknight, when you don't have the time to work with paper-thin sheets of phyllo, try matzo. Although different from phyllo, it makes an easy framework for a spanakopita-like pie. This pie's dill- and nutmeg-seasoned spinach is made tangy with cottage cheese (which is smooth once blended) and gets a salty hit from feta.

Provided by Melissa Roberts

Categories Blender Bake Passover Vegetarian Dinner Casserole/Gratin Feta Spinach Kosher Kosher for Passover Cottage Cheese Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 (main course) servings

Number Of Ingredients 10

Ingredients

1 medium onion, finely chopped
3 tablespoons olive oil
2 (10-ounce) packages frozen chopped spinach, thawed
1/3 cup plus 2 tablespoons chopped dill, divided
1 (16-ounce) container cottage cheese
2 cups whole milk
3 large eggs
1/4 teaspoon grated nutmeg
6 ounces feta, crumbled (1 1/2 cups), divided
6 matzos (about 6 inches square)

Steps:

Preheat oven to 400°F with rack in middle.
Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
Meanwhile, put spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.
Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining 1/2 cup feta.
Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.

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