Prep 45 mins
Cook 1 hr
This is a variation on the Greek spinach pie, Spanokopita. Spaghetti is used instead of filo leaves. It's easier to make and tastes great the next day.
- 1 (1 lb) box thin spaghetti
- 1 lb spinach, raw or 1 lb frozen spinach
- 1 tablespoon olive oil
- 1⁄2 lemon, juice and rind of
- 2 tablespoons olive oil
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 1⁄2 cups coarse diced onions
- 1 1⁄2 cups cooked rice
- 3 tablespoons seedless raisins
- 1⁄2 cup water
- 1 (24 ounce) container cottage cheese, of choice
- 2 eggs
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3⁄4 cup breadcrumbs
- 2 tablespoons melted butter
- 1⁄2 teaspoon paprika
- Cook spaghetti al dente, rinse, drain and set aside.
- Cook spinach til tender; drain and place in bowl. Add 1 tblsp olive oil, lemon juice and rind to spinach; mix well, set aside.
- Saute onions with spices in the 2 tblsp olive oil until transparent.Stir in rice, water and raisins; heat through; set aside.
- In separate bowl, stir eggs with salt and pepper. Add cottage cheese and mix well; set aside.
- Combine bread crumbs, paprika, butter and set aside.
- In a 13 x 9 oiled pan, layer: 1/2 of the onions, then 1/3 of the spaghetti, next all the spinach, then 1/3 spaghetti, then all the cheese, then remaining onions, then remaining spaghetti.
- Sprinkle on the topping.Dab on more butter if desired.
- Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 35 minutes or til done.
- Allow to cool/set for a half hour before cutting.
- Top servings with dollops of yogurt if desired.
I made a half recipe of this dish w/1 sml chg. I used fresh spinach, added garlic to that mixture as a pers pref & otherwise followed the recipe as written. Even a half recipe filled a 10-in rd baking dish & IMO would easily serve 6-8 as a side dish. DH is a meat & potatoes guy, but I like finding good pasta dishes to add greater variety to our meals. I served this w/oven-baked fish fillets & liked the starch & veggie parts of our meal combined in 1 dish. This was very flavourful, but DH & I were true to form here as I found it in need of salt & he did not. DH said the crispy texture of some of the spaghetti on the top layer was not much to his liking, so I will prob chg the layering a bit next time. All this said, we liked this dish a lot & it definitely will be repeated. Thx for sharing this recipe w/us.
Wonderful! Despite the seemingly long prep ai is very easy. I made half the amount but wish I had made more! It is very forgiving I forgot to halve the spices but it was still tasty! This is definately a keeper! Thanks Kathy!
I cooked this up tonight for dinner and it was very good. Mild, so I added a little butter and salt. I halved the recipe, using frozen spinach and whole wheat spaghetti. Thank you for a nice dinner! I'm glad I picked you for the Pick a Chef! ;)