Minas, or matzo pies, consist of alternating layers of moistened sheets of matzo and fillings, such as this Turkish-style mina with ground lamb and beef (see Mina De Carne recipe below).

From the Kitchen Window column

Any type of filling can be used with these basic instructions for making a layered matzo pie.

Makes one 8- or 9-inch mina

4 to 6 sheets matzo (depending on the size of your casserole dish — an 8-inch dish will require fewer than a 9-inch 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 350 degrees, and oil an 8- or 9-inch 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 oversoak, 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.

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