Recipe by Kevin Simon
Here is a recipe I created that combines the taste of Spinach Pie (Spanikopita) with the ease of Lasagna. Perfect for any occasion
Top Review by Nikoma
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.
- 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
Directions See How It's Made
- 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.