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Here is a recipe I created that combines the taste of Spinach Pie (Spanikopita) with the ease of Lasagna. Perfect for any occasion
- 1 (16 ounce) package lasagna noodles (al dente)
- 1 (16 ounce) container fat-free ricotta cheese
- 1 (8 ounce) container feta cheese (crumbled)
- 3 eggs
- 1 onion, finely chopped
- 2 cups shredded mozzarella cheese or 2 cups provolone cheese
- 3 (10 ounce) packages frozen chopped spinach (squeezed dry)
- 3⁄4 cup sliced black olives
- 2 -3 tablespoons dill
- 1 -2 teaspoon garlic powder
- 1 -2 teaspoon salt
- In one bowl combine Ricotta cheese, Feta cheese, eggs, and garlic powder.
- In a separate bowl mix the spinach with the chopped onion, dill and salt.
- Coat pan with olive oil and place layer of noodles down, place 1/2 the spinach mixture, 1/2 the olives and sprinkle with mozzarella.
- Make new layer of noodles and spread cheese mixture evenly over noodles.
- Make new layer of noodles and repeat layers saving some mozzarella for top.
- Bake covered tightly with foil in 400°F oven for 35 min, uncover and top with remaining mozzarella and bake for 30 additional minutes till golden brown.
- Let set for at least 20 minutes before serving.
This has potential, but it doesn't taste like Spanikopita, and it didn't make the best spinach lasagna. The bottom layer of noodles got very rubbery and we had a rough time seperating pieces (we were actually laughing our butts off trying) I took KitchenWitch's suggestion and kept it covered for most of the baking time but the top noodles were still pretty hard, and overall it was a bit dry (even though I used more cheese then stated) I think I might try this same recipe again (because the spices and cheeses blended great - used extra feta and provolone/mozz mix) Only in a casserole form. Use half the ammount of noodles and switch them out for small shells - mix everything up and bake.
WOW! This really did taste like spanikopita! It set really well (even with half cottage cheese substitution for riccota) and was very easy to make. The only down side was that the top crust got very hard on the edges. I used whole wheat pasta, but still, perhaps cook a little more covered and less open.
REALLY GOOD! I didn't hve any ricotta on hand so used extra skim feta and a small can of skim evaporated milk. Will defintely be making this again using the ricotta.