Name: Spanakopita Lasagna
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Greek
Ingredients: 1 box of lasagna noodles; 2 Tbsp olive oil; 1 medium red onion, finely diced; 2 lbs cleaned fresh spinach or 2 packages of frozen spinach (600 g /21 oz); 6 spring onions, diced; 3/4 cup fresh dill; 3/4 lbs feta cheese; 3 eggs; 1/4 tsp salt and pepper, to taste; 1/2 cup of mozzarella, grated

Spanakopita Lasagna

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5 from 1 reviews

This easy spanakopita uses lasagna noodles instead of filo. It is a simple and delicious vegetarian meal that offers an easy gluten-free alternative.

Author: Emillie
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main dish
Method: Baked
Cuisine: Greek
Diet: Gluten Free

Ingredients

Units Scale

1 box of lasagna noodles
2 Tbsp olive oil
1 medium red onion, finely diced
2 lbs cleaned fresh spinach or 2 packages of frozen spinach (600 g /21 oz)
6 spring onions, diced
3/4 cup fresh dill
3/4 lbs feta cheese
3 eggs
1/4 tsp salt and pepper, to taste
1/2 cup of mozzarella, grated

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Instructions

Pre-cook the lasagne noodles, then rinse with cool water and drizzle with olive oil to prevent them from sticking together. If using gluten-free noodles, then simply soak the noodles in warm water while you prepare the filling. They should soften after 15 minutes.
Heat olive oil in a large saucepan and sauté the onion until translucent, about 2-3 minutes. Add the spinach and spring onions, saute until the leaves have wilted and most of the liquid has cooked off about 8-10 minutes. If using frozen spinach, I recommend defrosting the spinach ahead of time and squeezing out the extra liquid before adding it to the pan. It will greatly reduce the cooking time.
Remove the pan from the heat and allow to cool for 5 minutes.
When the spinach is cool, mix in the dill, feta and eggs. Add salt and pepper to taste. The exact amount of salt needed will depend on the saltiness of the feta.
Cover the bottom of your lasagna pan with a drizzle of olive oil, then top with a layer of lasagna noodles, overlapping the noodles to create a solid bottom.
Spread the spinach filling out on top of the noodles in an even layer. Then cover with a second layer of lasagna noodles. Finish off with the grated mozzarella.
Bake at 350F for 30-45 min.
Spanakopita tastes best when served at room temperature. Otherwise, store leftovers in the fridge.

Notes

Flat lasagna noodles are best in this recipe. I usually use this gluten-free brand.
Spanakopita is a perfect addition to a Greek feast. Serve it with a salad, hummus, and tzatziki!

Keywords: easy, simple, gluten free, vegetarian, lasagna. Mediterranean, spring, fall, winter

Find it online: https://www.fermentingforfoodies.com/easy-spanakopita/