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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.