Mina with Chicken

4 Tbsp oil

3 spring onions thinly sliced

1 large onion chopped

1 kg mince chicken

Salt and freshly ground black pepper

1 tsp thyme

3 tsp chopped parsley

2 hard boiled eggs

5 large eggs, lightly beaten

  • Heat olive oil in a large skillet over medium-high heat for 1 minute. 

  • Add the spring onions, the onions and cook until soft and somewhat transparent, 7 to 10 minutes.

  • Add the ground chicken, salt, black pepper and thyme and cook until brown, about 10 minutes (stir occasionally and mash with a fork to cook pieces).

  • Lower to medium heat, add the chopped parsley, and mix well. Cook 5 minutes.

  • Remove from heat and cool to room temperature. Mix in the beaten eggs and proceed with the Basic Mina Template recipe but add sliced hard boiled egg on top of middle layer of matza.


Mina with Spinach and Feta

1 bunch spinach

1 large onion chopped

250 gr feta cheese

1/4 cup grated parmesan

Salt and freshly ground black pepper

2 large eggs, lightly beaten

  • Remove stems and chop spinach leaves. 

  • Add the onions and the cheeses (crumble the feta).

  • Add the beaten eggs, salt and pepper and mix well.

  • Proceed to the Basic Mina Template.

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Pesah Matza Lasagna

Minas is a typical dish for Pesah, made with many different fillings. Think of it as a Lasagna with matza sheets.

Each family seem to have their own variation of the same recipe. The Mina de Karne is from my cousin Yalet Sigura Born in Izmir and emigrated to Argentina.

Mina with Meat

4 Tbsp oil

1 kg beef mince

250 gr green onions

1 small bunch parsley chopped

2 tsp salt

Freshly ground black pepper

3 potatoes

7 large eggs, lightly beaten

  • Heat olive oil in a large skillet over medium-high heat for 1 minute.

  • Add the mine and cook them till brown. Remove from skillet and let it cool. 

  • Add the sliced green onions and parsley to the skillet and cook till onions are soft. Add the mince and mix.

  • Boil the potatoes till soft and mash them with eggs.

  • Mix the mine mixture with the mash potatoes and let it cool. 

  • Than proceed with the Basic Mina Template.


4 to 6 sheets matzo (depending on the size of your casserole dish 

1 recipe filling of choice (all fillings can be prepared up to a day in advance)

1 large egg, beaten with a pinch of salt



  • Preheat the oven to 180 degrees C, and oil an 20 or 23 cm square casserole dish. You can use equivalent casserole dishes of other shapes if desired — which might involve a little more breaking and reassembling of matzo to cover the dish.

  • Soften the matzo sheets, either by dipping them in a dish of water or running them under the faucet, until they are just starting to soften (you don't want to over soak, or they'll become mushy). Set aside in a clean dish towel for about 5 minutes, then check to see that they have become somewhat bendable. If not, moisten them further and set them aside for another few minutes to absorb.

  • When the matzo is ready, cover the entire bottom of the baking dish with a layer of matzo (you will have to break some matzo in pieces to fill in the gaps). Gently spread half of the filling over the matzo. Top with another layer of matzo, then the remaining filling and then a final layer of matzo. Pour the beaten egg over the top, and spread to evenly glaze the top layer of matzo. Bake until the matzo is golden and the filling is hot and set, about 45 minutes. Allow to cool and set for 15 minutes, then serve.