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Dairy
Easy
50 Minutes
Diets 
A Mina is a Sephardic-style pie, prepared from layered matzos and a savoury sauce and topped with beaten egg, which holds it all together as it bakes. Mina can be either meat or dairy. Enjoyed in Turkey and Mexico, it combines Spanish and Jewish heritage.
1 large broccoli head
pinch of salt
pinch of sugar
8 matzo squares, such as Manischewitz Matzos
50 grams/ 2 ounces/ 1/2 cup butter, plus extra for greasing
1 onion, chopped
250 grams / 9 ounces / 2 and 1/4 cups grated Cheddar cheese
250 grams / 9 ounces / generous 1 cup cottage cheese
65 grams/ 2 and 1/2 ounces / 3/4 cup freshly grated Parmesan Cheese
2 spring onions (scallions), chopped
30 – 45 milliliters / 2-3 tablespoons chopped fresh dill or 9 cubes Gefen Frozen Dill
4 eggs
30 milliliters / 2 tablespoons water
8 cloves garlic, chopped or 8 cubes Gefen Frozen Garlic
Preheat the oven to 190 degrees Celsius/375 degrees Fahrenheit/ Gas 5.
Remove the tough part of the stem from the broccoli, the cut the broccoli head into even-size florets. Cook the broccoli by either steaming above or boiling in water, to which you have added a pinch of salt and sugar. Cook until bright green, then remove from the pan with a slotted spoon.
Wet four matzos and leave to soak for two to three minutes. Butter a baking sheet that is large enough to hold four matzo pieces in a single layer. If necessary, use two baking sheets.
Place the dampened matzos on the baking sheet, then top evenly with the broccoli, onion, Cheddar cheese, cottage cheese, Parmesan cheese, spring onions and dill.
In a bowl, lightly beat together the eggs and water, then pour about half the egg over the cheese and broccoli mixture. Wet the remaining matzos and place on top of the broccoli. Pour the remaining beaten egg over the top, dot with half the butter and sprinkle half the chopped garlic over the top.
Bake for 20 minutes. Dot the remaining butter on top and sprinkle over the remaining chopped garlic. Return to the oven and bake for about 10 minutes more, or until the mina is golden brown and crisp on top. Serve hot or warm.
Recipe excerpted from The Complete Guide to Traditional Jewish Cooking with permission from the publisher.
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