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    You are in: Home / Greek / Spinach-feta Lasagna Recipe
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    Spinach-feta Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

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    Units: US | Metric

    For the Bechamel


    1. 1
      Make the bechamel: Heat the butter in a medium saucepan over low heat, and as soon as it begins to sizzle, add the flour and stir for 5 minutes.
    2. 2
      Slowly add the milk, whisking all the while, until smooth and thick, about 5-7 minutes.
    3. 3
      Cover the bechamel with a kitchen towel and set aside until ready to use.
    4. 4
      Bring a large pot of salted water to a rolling boil and cook lasagna noodles until firm, about 10 minutes.
    5. 5
      Remove, drain, and place in a large bowl of cold water until ready to use.
    6. 6
      Heat 3 tablespoons olive oil in a medium skillet.
    7. 7
      Add the onion and celery cover the skillet, and cook over low heat until soft, about 10 minutes.
    8. 8
      Combine the spinach, onions and celery, dill, feta and anthotiro in a large bowl.
    9. 9
      Mix in the eggs, season with salt, pepper, and nutmeg, and toss with 2 to 4 more tablespoons of olive oil.
    10. 10
      Preheat oven to 350d.
    11. 11
      Lightly oil a large shallow baking dish (approximately 10 x 14 inches).
    12. 12
      Spread 2-3 tablespoons of bechamel on the bottom.
    13. 13
      Remove the lasagna noodles from the water one at a time and blot dry with a paper towel.
    14. 14
      Arrange one-third of the noodles in a single layer over the bechamel.
    15. 15
      Spread half the filling over the lasagna.
    16. 16
      Repeat with remaining lasagna and filling, ending up with a final layer of noodles.
    17. 17
      Spread the bechamel evenly over the noodles, and sprinkle with grated cheese.
    18. 18
      Bake for 45-50 minutes, until top is golden brown.
    19. 19
      Remove, cool slightly and serve.

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    Ratings & Reviews:

    • on June 07, 2007


      I served this up at a dinner party, everyone loved it and went back for seconds. I used fresh spinach in this (steamed, blanched and then squeezed dry) and I also changed the herbs from dill & mint to Oregano & Lemon Thyme (because that what I had).

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spinach-feta Lasagna

    Serving Size: 1 (298 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 658.1
    Calories from Fat 268
    Total Fat 29.8 g
    Saturated Fat 12.5 g
    Cholesterol 125.7 mg
    Sodium 575.0 mg
    Total Carbohydrate 74.5 g
    Dietary Fiber 6.9 g
    Sugars 6.3 g
    Protein 24.9 g

    The following items or measurements are not included:



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