MINA DE ESPINACA
Introduction
A dish popular with Sephardic Jews from Spain and Turkey, most often prepared on Pesach. It can be served both hot as a main course and cold (as a snack).
Recipe to the courtesy of Alexandra Zohn, whose recipe is in the archives of the Jewish Food Society.
Preparation method
Step 1
Peel the potatoes and boil in lightly salted water. Drain and knead until smooth. Add 1½ teaspoon of salt, ¾ cup of Parmesan cheese, cream cheese and beaten eggs, mix well.
Step 2
In a separate bowl, combine chopped spinach with ¼ cup of Parmesan cheese.
Step 3
Soak one matzah at a time in water for approximately 30 seconds, until each sheet is elastic. Drain the sheets on a kitchen towel.
Step 4
Line the bottom of the baking tray with two matzo sheets, one on top of the other. Evenly distribute half of the spinach and parmesan mixture, add 2 sheets of matzah, press gently. Spread the other half of the spinach mixture and place another 2 sheets of matzah on top.
Step 5
Spread the potato mixture evenly.
Step 6
Sprinkle the remaining ¼ cup of Parmesan cheese and drizzle over 1½ tablespoon of oil.
Step 7
Bake in the oven at 180°C for approx. 35–45 minutes.
Bon appetit!
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