I grew up Jewish, but the first time I heard of a Matzo Mina was as an adult, surfing the Internet. This is a lot like a lasagna, but made with dampened matzo instead of the lasagna noodles. With the overlapping squares of matzo on the top, this comes out looking really pretty. It tastes great, too, so it is my favorite Passover food. To make it gluten-free, I use gluten-free matzo.
My pick for gluten-free matzo is Yehuda brand. I find it at my local Whole Foods store, though it is also available on Amazon. Lately gluten-free matzo is the most popular food in my house — my kids gobble it down! Go figure!
To make a soy-free version of this recipe, replace the tofu with 2/3 cup of cashews, 2/3 cup of sunflower seeds or pumpkin seeds, and 2/3 cup of water.
This recipe is originally based on Tori Avey’s Spinach, Feta and Artichoke Matzo Mina — though I have changed my version a lot.
If you are cooking for Passover, you may also want to check out my recipe for gluten-free matzo ball soup. Yum!
Sorry to have gone so long between postings — I can’t believe I last posted in July! I don’t have a good reason for having gone so long between postings — just juggling kids, work, and the paperwork from Jan’s estate. Anyway, I do have lots more recipes that I want to post, so I will continue posting recipes!!
- 3-4 sheets of matzo; for gluten-free use a gluten-free matzo such as Yehuda brand
- 1-2 jars of artichoke hearts (plain or marinated; about 8 ounces per jar)
- 1 pound firm tofu (not silken)
- 4+ tablespoons olive oil
- 2 teaspoons dried herbs, such as basil or oregano
- 1 1/2 teaspoons salt
- pepper to taste
- 2-3 tablespoons apple cider vinegar
- 5 ounces spinach or kale (frozen and defrosted is fine)
- 1/4 cup fresh dill
- 1 teaspoon lemon zest
- Preheat the oven to 350 degrees.
- In a food processor, blend everything except the matzo and artichoke hearts. Add the artichoke hearts and pulse until mixed in.
- Oil a 9x9 inch square baking pan.
- Dampen a sheet of matzo in cold running water from the faucet. Place in baking pan.
- Add half of the tofu mixture, and spread it smooth with a spatula.
- Repeat with another piece of matzo and the rest of the tofu mixture.
- For the top, dampen a piece of matzo, then break it into squares that are 1 1/2 or 2 inches wide. Overlap the pieces of matzo on top of the casserole, like roof shingles, covering the entire surface. You will need about 1 1/2 sheets of matzo, broken up, to cover the top of the casserole.
- Gently brush the top of the matzo with olive oil.
- Bake for 45 minutes or until the top layer is browning. Serve warm.