2 lbs cleaned fresh spinach or 2 packages of frozen spinach (600 g /21 oz)
6 spring onions, diced
3/4cup fresh dill
3/4 lbs feta cheese
1/4 tsp salt and pepper, to taste
1/2cup of mozzarella, grated
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.