Potato And Cheese Mina Passover Matzo Pie Recipes

POTATO AND CHEESE MINA (PASSOVER MATZO PIE)

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.

PASSOVER MINA DE CARNE OR CORDERO

Steps:

• Sprinkle the matzah with water, put them one on top of the other and wrap with a damp towel.
• Heat oil in a large skillet and sautee the onion. Add the meat, dill, salt & pepper (and optional spices as desired) and cook for approximately 15 minutes, stirring frequently.
• Mix mashed potatoes with eggs and salt. Add approximately 1/3 of the mixture to the meat.
• In a 9-inch square oven proof dish arrange alternating layers of meat and matzah, finishing with a matzah.
• Spread the remaining potato mixture on the matzah and bake at 350 degrees for approximately 1 hour.

SPINACH AND MATZOH PIE

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.

BRISKET MINA

Steps:

• For the charoset: Combine the carrots, apple, cilantro, walnuts, horseradish, raisins, vinegar and salt in a medium bowl. Toss to combine. Set aside.
• For the mina: Preheat the oven to 400 degrees F. Brush the bottom and sides of a 10-inch cast-iron skillet or baking dish with oil.
• Heat the oil in a large skillet over medium-high heat. Add the garlic, onion and salt and cook until the vegetables have softened but not browned, 5 to 8 minutes. Add the coffee if using and cardamom and stir to combine. Add the shredded brisket and 1/4 cup water or reserved brisket braising liquid and mix to combine until warm. Transfer the brisket mixture to a large bowl and let cool for 10 minutes, then stir in the egg.
• Soak the matzo in warm water until pliable, about 1 minute, the remove to a clean kitchen towel to rest, about 5 minutes. Line the bottom and sides of the oiled cast iron skillet with the matzo, breaking up the pieces as needed to completely cover the bottom and sides of the skillet. Spoon the brisket mixture evenly over the bottom and cover the top with more matzo. Fold over the edges of the matzo running up the sides to seal the brisket, adding extra pieces of matzo to completely cover. Drizzle with canola oil and bake until the mina is golden brown and crisp, about 30 minutes. Let stand for 5 minutes.
• Invert the mina onto a serving platter. Slice into wedges and serve topped with the charoset.