Cottage Cheese Noodle Bake

Total Time
1hr 45mins
45 mins
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.

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  1. Cook spaghetti al dente, rinse, drain and set aside.
  2. Cook spinach til tender; drain and place in bowl. Add 1 tblsp olive oil, lemon juice and rind to spinach; mix well, set aside.
  3. Saute onions with spices in the 2 tblsp olive oil until transparent.Stir in rice, water and raisins; heat through; set aside.
  4. In separate bowl, stir eggs with salt and pepper. Add cottage cheese and mix well; set aside.
  5. Combine bread crumbs, paprika, butter and set aside.
  6. 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.
  7. Sprinkle on the topping.Dab on more butter if desired.
  8. 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.
  9. Allow to cool/set for a half hour before cutting.
  10. Top servings with dollops of yogurt if desired.