Best Spanakopita Lasagne Recipes

Spanakopita Lasagna image

Provided by hudelei

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons vegetable oil
2 medium onions, chopped
2 (10 ounce) packages frozen chopped spinach, thawed
1 (15 ounce) container part-skim ricotta cheese
3/4 cup skim milk
1 (4 ounce) package feta cheese, crumbled
2 eggs, lightly beaten
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried dill
9 no-boil lasagna noodles
8 ounces shredded part-skim mozzarella cheese
4 plum tomatoes, sliced

Steps:

Preheat oven to 350°F.
Spray a 9x13-inch baking dish with cooking spray.
Saute onions in vegetable oil over medium heat until tender and translucent, about 10 minutes.
Meanwhile, mix spinach, ricotta cheese, milk, feta, eggs, garlic, salt, pepper, and dill.
When onions are ready, add them to this mixture.
Spread a thin layer of spinach mixture in the baking dish, and then cover with three lasagna noodles.
Spread another 1 1/2 cups over the noodles and then sprinkle with half of the mozzarella cheese.
Top with three more noodles.
Spread another 1 1/2 cups spinach mixture on top and the place the final three lasagna noodles.
Top the last three noodles with the remaining spinach mixture, then place tomato slices on top and sprinkle with remaining mozzarella.
Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 15 minutes.
Let stand for ten minutes before cutting.

Nutrition Facts : Calories 357.9, Fat 20.3, SaturatedFat 11.6, Cholesterol 136.4, Sodium 860.4, Carbohydrate 17.6, Fiber 4, Sugar 5.1, Protein 28.4

Spanokopita image

Provided by Ina Garten

Categories appetizer

Time 47m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Steps:

Preheat oven to 400 degrees F.
Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.