MEAT  MATZAH, SPINACH, AND MEAT PIE   serves 4 - 6
TURKISH MINA DE ESPINACA CON CARNE  

• 4 matzot
  1 pound fresh spinach
• 1 medium onion, chopped
• 6 tbsp vegetable oil
• 1 pound chopped beef

• 2 tbsp pignolias (optional)
• 1 tsp salt, or to taste
• Pinch of allspice
• 1 cup mashed potatoes
• 3 eggs

1. Soak the unbroken matzot in cold water until soft (about 2 minutes). Drain very well on a cloth or paper towel. Squeeze out the water if necessary. This step is important; otherwise, the mina will be too soggy and not crunchy.
2. Wash the spinach, drain thoroughly, and dry. Then chop lightly.
3. Sauté the onion in 2 tbsp oil. Add the meat and cook until the meat is brown. Just before it is done, add the pignolias, if using. Season with salt and allspice. Degrease.
4. Cook the spinach briefly, until it just wilts. Drain and mix with the meat and potatoes.
5. Beat 2 eggs very well. Pour over the spinach-meat mixture and mix well.
6. preheat oven to 400 deg F. Grease a pie plate or square baking pan with 2 tablespoons oil.
7. Cover the bottom of the pan with 2 whole matzot. If they break up, you can patch them.
8. Spread the spinach-meat mixture on top. Cover with the remaining 2 matzot. Brush the top with the remaining 2 tbsp oil. Beat the remaining egg and spread over all.
9. Bake 50 minutes, or until top is lightly browned.
   SOURCE: The Jewish Holiday Kitchen by Joan Nathan