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    You are in: Home / Greek / Spinach Pie Lasagna Recipe
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    Spinach Pie Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Kevin Simon's Note:

    Here is a recipe I created that combines the taste of Spinach Pie (Spanikopita) with the ease of Lasagna. Perfect for any occasion

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In one bowl combine Ricotta cheese, Feta cheese, eggs, and garlic powder.
    2. 2
      In a separate bowl mix the spinach with the chopped onion, dill and salt.
    3. 3
      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.
    4. 4
      Make new layer of noodles and spread cheese mixture evenly over noodles.
    5. 5
      Make new layer of noodles and repeat layers saving some mozzarella for top.
    6. 6
      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.
    7. 7
      Let set for at least 20 minutes before serving.

    Ratings & Reviews:

    • on March 20, 2009

      35

      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.

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    • on March 28, 2007

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2003

      55

      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.

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

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    Nutritional Facts for Spinach Pie Lasagna

    Serving Size: 1 (178 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 456.8
     
    Calories from Fat 157
    34%
    Total Fat 17.5 g
    26%
    Saturated Fat 9.4 g
    47%
    Cholesterol 128.1 mg
    42%
    Sodium 1019.9 mg
    42%
    Total Carbohydrate 51.6 g
    17%
    Dietary Fiber 5.7 g
    23%
    Sugars 4.2 g
    17%
    Protein 24.7 g
    49%

    The following items or measurements are not included:

    fat-free ricotta cheese

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