Mina is a rustic savory pie that is layered with either meat (usually lamb or beef) or cheese and vegetables like leeks, eggplant, spinach and, for the true carb-fiends, mashed potatoes. The matzo pieces are softened briefly in water or stock, rendering them pliable but still sturdy, akin to lasagna noodles. And the tops of the pies are brushed with an egg wash, leaving them with a shiny, lightly golden patina as they emerge, bubbling, from the oven. The word mina is Ladino (the indigenous Sephardic Jewish language) for “mine,” as in excavate—a perfect description for how one might approach eating such a densely packed strata. <br /> <br />Mina are a dream for cooks who like to play around with flavors and incorporate seasonal vegetables into their dishes. The layers need to include a fair amount of moisture (think: curd cheese whisked with milk, or chunky tomato sauce) so the pies do not turn out dry and brittle. And eggs help to bind things together in both the meat and dairy takes on mina. But as long as these golden rules are followed, pretty much anything goes. Toss in handfuls of chopped fresh parsley, mint, or dill, sauté up whatever vegetable looks good at the market and fold them into the filling, or deepen the sauce with warming spices. Whichever way you slice it, mina is a welcome addition to my and any Passover table.

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